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Focaccia with tomato and mushroom paste

  • 6-8 as nibbles
Focaccia with tomato and mushroom paste


  • 1 loaf of foccacia bread
  • 1 large red pepper
  • 200 gram bottle sundried tomatoes in olive oil
  • 100 grams mushrooms
  • 25 grams butter or 2 tablespoons oil from the tomatoes
  • 1 clove garlic
  • ΒΌ cup freshly grated parmesan cheese
  • 4-6 basil leaves
  • 2 tablespoons chopped fresh oregano


  1. Put the red pepper under a very hot grill until well-blackened all over. Place in a plastic bag and leave until cool.
  2. Crush, peel and mash the garlic to a paste. Very, very, thinly slice the mushrooms.
  3. Heat butter or oil in a frying pan and cook the garlic and mushrooms for 5-7 minutes or until the mushrooms as soft.
  4. Remove core and seeds from blackened red pepper. Peel away charred skin and discard.
  5. In a food processor, put pepper and tomatoes and puree until well blended. Stir puree into mushroom mixture. Season with pepper and roughly pinch basil leaves and oregnao.
  6. Spread tomato and mushroom mixture on top of foccacia and sprinkle with parmesan cheese.
  7. Place under a moderately hot grill until the cheese has softened and topping is hot. Cut into wedges to serve.

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