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saturday 18 August 2018  
Home > Parmesan Focaccia with Vegetables and Pesto recipes
15.08.2008 -bread - vegetables

Parmesan Focaccia with Vegetables and Pesto

« Less well known than pizza but equally delicious, focaccia can even be eaten on the move. However, this should not stop you from enjoying it when seated comfortably with a glass of cold, white wine. » 
Type bread – focaccia – Parmesanvegetablessnack - pesto
Level of difficulty easy
Preparation time Preparation: 30 minutes - Cooking: 26 minutes
Origin Italy
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Serves 6


  • 1 lb (500 g) bread dough
  • 1½ cups (150 g) grated Parmesan Reggiano
  • Tomatoes, eggplants and bell peppers preserved in olive oil
  • Or 2 fresh tomatoes, 2 fresh eggplants and 1 fresh bell pepper
  • 1½ tbsp (20 g) pesto
  • 1 bunch basil
  • 2 tbsp olive oil
  • Table salt
  • Malabar black pepper


To prepare the ingredients


  • Spread the bread dough out on a baking sheet covered with well-oiled parchment paper
  • Drain the vegetables preserved in oil. (If you cannot find any, cut the fresh vegetables into thin slices, put them on a baking sheet, sprinkle them with a teaspoon of sugar, season with salt and pepper and roast in a 350°F (180°C) oven for 35 minutes)
  • Preheat the oven to 475°F (250°C). Wash and chop the basil


  • Sprinkle the bread dough with Parmesan and chopped basil
  • Let the dough rise, sprinkle with olive oil and bake in the oven for 25 minutes.
  • Take the focaccia out of the oven and let it cool down
  • Cut it into 6 portions and slice each of these in half, leaving the edge uncut
  • Spread the inside with pesto
  • Garnish with the vegetables and close up again.

Suggested drink or wines

A white Saint Martin de la Garrigue

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See Also :
Bread recipes  Bread recipes
Eggplant recipes  Eggplant recipes
Parmesan recipes (cheese - parmigiano reggiano)  Parmesan recipes (cheese - parmigiano reggiano)
Tomato recipes  Tomato recipes
Vegetables recipes  Vegetables recipes
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