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Ricotta, Rocket and Pine Nut Foccaccia

Serves 8 

  • 1 large focaccia – round
  • 200g (7oz) ricotta
  • 200g (70z) tomatoes – sliced
  • 85g (3oz) rocket leaves
  • 15g (½oz) pine nuts
  • 25g (1oz) black olives
  1. Slice the focaccia in half.
  2. Spread the bottom half with ricotta, then top with tomatoes and rocket and season with salt and pepper.
  3. Sprinkle on the pine nuts and olives.
  4. Top with the other half of the focaccia and cut into eight pieces.