Basil and mozzarella focaccia fingers

Name: Basil and mozzarella focaccia fingers
Prep time: 10 min
Cook time: PT20-25M
Yield: Serves 6
Cuisine: Italian recipes
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

Easy
July 2007

Easy
July 2007

Serves 6
Takes 10 minutes to make, 20-25 minutes to bake, plus rising and toasting

Give your barbecue a lift with these basil and mozzarella focaccia fingers. They’re easy to make and suitable for veggies too.

Vegetarian recipes

Nutrition: per serving

Calories: 305kcals
Fat: 14g (6.8g saturated)
Protein: 14.1g
Carbohydrates: 30.9g (1.2g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 305kcals
Fat: 14g (6.8g saturated)
Protein: 14.1g
Carbohydrates: 30.9g (1.2g sugars)
Salt: 0.8g

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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

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

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.

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.