Italian Focaccia Tarts with Roasted Onions, Fennel, Peppers served with Olive TapenadeDownload
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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