Stuffed Focaccia – Jamie Oliver 30 minute meal
Author: Suzanne Perazzini
- 1 x 400g focaccia loaf
- 1 x 450g jar of peppers
- 1 tsp capers, drained
- 6 sun-dried tomatoes in oil
- 1 fresh red chilli
- 2 tomatoes, chopped up
- 3 or 4 cornichons
- Small bunch of fresh mint
- ½ a lemon
- Parmesan cheese, for grating
- Put the focaccia into the oven to warm for around 15 minutes.
- Put the jarred peppers, capers, sun-dried tomatoes, the red chilli, tomatoes and cornichons on a chopping board.
- Pick the leaves from the mint.
- Finely slice the chilli, then chop and slice all the filling ingredients together on the board and sweep into a bowl.
- Add a lug of extra virgin olive oil, squeeze over the juice of the lemon, then scrunch and mix together with your hands.
- Take the focaccia out of the oven. Carefully halve it across the middle with a sharp serrated bread knife and open it like a book.
- Spread the pickle filling over the bottom half, drizzle over any juices left behind in the bowl, and finely grate over a good layer of Parmesan.
- Put the top on the sandwich and take it to the table.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/stuffed-focaccia-jamie-oliver-30-minute-meal/
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