Basil and mozzarella focaccia fingers
- Published: 30 Jun 07
- Updated: 18 Mar 24
Give your barbecue a lift with these basil and mozzarella focaccia fingers. They’re easy to make and suitable for veggies too.
-
Serves 6
-
Takes 10 minutes to make, 20-25 minutes to bake, plus rising and toasting
Advertisement
Ingredients
- 290g pack pizza or bread dough mix
- 2 tbsp olive oil
- 2 x 125g mozzarella balls, drained, dried and diced
- Handful shredded fresh basil leaves
- Plain flour, for dusting
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 220°C/fan200°C/gas 7. Tip the dough mix into a large bowl along with the olive oil, half of the cheese and all the basil. Make up the dough according to the packet instructions, then knead on a floured surface for a good 5 minutes.
- Roll out the dough to make a 2cm-thick oval. Transfer to a baking tray and leave to rise for 15 minutes. Push the remaining cheese into the dough, then bake for 20-25 minutes, until risen and golden. Cool. Slice and toast on the barbecue to serve.
Recipe continues after advertising
Advertisement
- Recipe from July 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 305kcals
- Fat
- 14g (6.8g saturated)
- Protein
- 14.1g
- Carbohydrates
- 30.9g (1.2g sugars)
- Salt
- 0.8g
delicious. tips
Focaccia normally has a soft crust. Once the bread comes out of the oven, cover with foil and leave to cool – the steam created softens the crust.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Artichoke recipes
Artichoke, tomato and mozzarella ciabatta
Treat your ciabatta bread to a delicious topping of artichoke,...
-
Easy
Save recipe
Broad bean recipes
Broad bean and goat’s cheese bruschetta
Crisp radishes pair perfectly with creamy goat’s cheese in this...
-
Easy
Save recipe
Italian starter recipes
Mozzarella bruschetta with rocket drizzle
Quick, easy and delicious. This mozzarella bruschetta recipe makes a...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter