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  • Vegetarian

Italian Focaccia tarts with roasted onions, fennel, peppers and served with olive tapenade


1 large Italian Focaccia Bread

For the roasted vegetables
4 red onions, cut into wedges
4 white onions, cut into wedges
2 fennel bulbs, cut into wedges
2 red peppers, halved, deseeded and cut into quarters
3 sprigs rosemary
3 tbsp olive oil

For the olive tapenade
200g black olives, pitted
2 tbsp capers, drained
6 sun dried tomatoes
2 garlic cloves, crushed
2 tbsp olive oil


Preheat the oven to 200C, 400F, gas 6.

Toss the prepared vegetables and herbs in the olive oil and season well. Place on a baking sheet and roast for 25–35 minutes or until golden and softened.

For the tapenade, roughly chop the olives, capers and tomatoes. Mix together with the oil and garlic and season well.

Cut the focaccia into squares and heat in the oven.

To serve, place the focaccia squares on a board and top each with the roasted vegetables and a little rosemary. Serve alongside the olive tapenade.

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