Tag Archive: focaccia

Vegetable Focaccia


1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.



2 large eggplants
1 cup fresh mozzarella (shredded)
1/4 cup olive oil
1/2 cup white balsamic vinegar
sea salt and black pepper
flat bread or thin focaccia/pizza bread
fresh basil leaves ( a few pieces, chopped)
1. Slice all eggplant slices (1/4 inch thick)
2. In a large pan, put eggplant.
3. Mix olive oil and balsamic vinegar together, Pour over eggplant and let marinate, refrigerated, for at least 3 hours.
4. On a heated grill, grill eggplant on both sides until tender. (about 2-3 minutes on each side)
Remove eggplant and set to the side.
5. Brush a little olive oil on flat bread. Sprinkle with sea salt and black pepper. Cook bread on grill for about 3 minutes on each side.
6. Put sliced eggplant on top and sprinkle with fresh mozzarella cheese and basil.
7. Continue to cook on grill until bread is crispy and mozzarella is melted.

Chicken And Shrimp Parmesan Pizza



1 large focaccia bread or any flat bread

3 cooked chicken cutlets (cut into thin bite size pieces)

12 large boiled shrimp (chopped)

2 cups fresh mozzarella (shredded)

tomato sauce

olive oil


Preheat oven to 350 degrees.

  1. Brush a little olive on top of focaccia bread.  Put on a baking sheet and place in the oven for about 5 minutes. (You want the bread to be slightly crisp.)
  2. Remove from oven. Let cool for about 5 minutes.
  3. Ladle some sauce on top of bread. Spread it out evenly.
  4. Place cooked chicken and shrimp evenly on top.
  5. Sprinkle fresh mozzarella on top evenly.
  6. Place in oven and bake for about 6-8 minutes.  You want chicken and shrimp hot and the mozzarella cheese to be bubbly and melted.

Serve hot.

Focaccia Veggie Board



1 large piece of focaccia bread (cut like a board)

1 large tomatoe (sliced)

1 red bell pepper (seeds removed and sliced)

1 yellow bell pepper (seeds removed and sliced)

1 small red onion (sliced)

1 small sweet onion (sliced)

2 cloves of garlic (chopped)

1 tsp. dry oregano

sea salt and black pepper

olive oil


Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Cook red and yellow peppers, and onions for 3-4 minutes. Sprinkle with sea salt and black pepper. Stir and remove.

2. Take focaccia bread and sprinkle with a pinch of sea salt, black pepper and dry oregano.

3. Put slices of tomato on top. Put peppers, onions and chopped garlic on top.

4. On a cookie sheet, bake in oven for 10-12 minutes, until bread is a little crispy.

Serve warm.