Ember-baked focaccia stacks

• focaccia↗1

  roll, or about 10cm square cut from a loaf of focaccia

• drizzle balsamic vinegar
• drizzle olive oil
• 2 whole roasted peppers

  from a jar

• olive↗ tsp

  tapenade

• 6 chunks or slices of ready-roasted courgette
• few basil leaves
• toasted pine nuts↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.

2. 2

   To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.