Finger food? Give your barbeque a lift with these basil and mozzarella focaccia fingers. They're easy to make and suitable for veggies too.
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
Method
- 1. 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.
- 2. 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.
Nutritional info
Per serving: 305kcals, 14g fat (6.8g saturated), 14.1g protein, 30.9g carbs, 1.2g sugar, 0.8g salt
Chef's tip
delicious. tip: 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.