A couple of weeks ago I gave you the recipe for a Focaccia bread. A focaccia bread is nice to eat with soup or with other meals as a sidedish.
But you can also make a focaccia sandwich of it, for lunch or for dinner. Of course you can buy a Focaccia for this recipe, only in the village where I live, I couldn’t find one, so that’s why I started baking my own Focaccia. And I think the ones you bake yourself are most of the time a lot more tastier than the ones you buy in the stores.
If you bake the Focaccia yourself, then you can use the bread if it’s still a little bit warm.
If you buy one, put it in the oven and warm it up a little bit. Be careful not the put the oven above 160 Celsius and take it out of the oven on time, otherwise you’re eating toast;-)
Use a good knife to cut the bread open, otherwise you destroy the bread and you did all the work for nothing.
We always eat the complete bread made as a focaccia sandwich with the three of us for Dinner. Larsman doesn’t eat that much and he doesn’t like all the vegetables, but M. is a great eater. So for us it’s enough. But if it’s not enough, you can always eat it with a little salad.
For lunch it’s definitely enough for two grown-ups and a child.
Edit: This is a post from my old Blog Photos for foodies. I quit with this Blog, but it didn’t feel good to lose all the recipes, that’s why I copied all the posts to Cakes and Pumps. This post is written in 2015 by myself.
- 1 Focaccia bread
- 1 Bottle of roasted pepperoni (around 465 gram)
- 1 Spoon capers, drained
- 1 hand pitted Olives (Green or Black, to your own taste)
- Bottle of sundried tomatoes in oil
- Green Jalapeno peppers
- Cherry tomatoes (125-250 gr, to your own taste)
- 4 Pickles ( Gherkins)
- Grated Parmesan cheese
- Lemon (juice)
- Olive oil extra virgin
- You can heat the focaccia bread a little in the oven, but this is not really necessary. If you baked the bread with our recipe then you can of course use it when it’s still warm, but this is also not necessary.
- Cut the Focaccia bread carefully with a serrated knife open.
- Cut the roasted pepperoni in smaller piece and divide these over 1 part of the bread. Cut the olives in two, the cherry tomatoes in four. The Pickles, Jalapeno peppers (remove the stalks) and sundried tomatoes can be cut into smaller pieces.
- Then divide the Olives, Cherry tomatoes, pickles, Jalapeno peppers and sundried tomatoes over the piece of Focaccia with the pepperonis on it. After that the spoon of Capers over the vegetables (to your own taste).
- Sprinkle lemon juice and olive oil over the vegetables and after that the Parmesan cheese.
- Close the bread and cut it into the amount of portions you wish.
- At the ingredients I didn’t always specify exactly how much you need. This gives you more freedom to choose the amount of vegetables you like.
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