Focaccia brochette

Cooking Time

25 mins

Serving Suggestion

2 people


Allergy information

How to make Focaccia brochette


Thaw the focaccia and bake briefly for 7-8 minutes at 200°C.


Allow the focaccia to cool down, cut in half and then fill with the yoghurt dressing, Coppa di Parma, sliced tomato, lettuce, sliced goat's cheese and the citrus tapenade.


Cut the focaccia into thin strips and insert a skewer into the various pieces of filled focaccia.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Coppa di Parma
Slices of goat's cheese
Citrus tapenade
Mixed salad (market supply)
Yoghurt dressing

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