Basil and mozzarella focaccia fingers

Basil and mozzarella focaccia fingers
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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.

delicious. tips

  1. 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.

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