Parmesan focaccia toasts
Serves: 6-8
Prep time: 5 minsTotal time: 
Recipe photograph by Lauren Mclean.
Parmesan focaccia toasts
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
324Kcal
Fat
14gr
Saturates
3gr
Carbs
36gr
Sugars
4gr
Fibre
3gr
Protein
12gr
Salt
1.1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 x 290g rosemary focaccias
- 2 tbsp olive oil
- 50g finely grated Parmesan (or vegetarian alternative)
Step by step
Get ahead
Make up to 2 days ahead, cool and store in an airtight container. They can be frozen; defrost before reheating.
- Preheat the oven to 220°C, fan 200°C, gas 7. Slice each focaccia into 14 slices. Spread in a single layer, cut-side up, on 2 oiled baking trays.
- Drizzle with the olive oil, then sprinkle with black pepper and the Parmesan. Bake for 10 minutes until toasted.
