Stuffed Focaccia With Roasted Pepper Vinaigrette

Health score
50%
Stuffed Focaccia With Roasted Pepper Vinaigrette
18 min.
6
407kcal

Suggestions


Discover the delightful flavors of our Stuffed Focaccia With Roasted Pepper Vinaigrette—a beautifully balanced dish that combines fresh ingredients with the comforting essence of warm, crispy focaccia. Perfect for a quick lunch or an impressive appetizer, this recipe serves six and can be whipped up in just 18 minutes, making it an ideal choice for busy weeknights or spontaneous gatherings.

The star of this dish is the focaccia, which you can elevate by choosing varieties topped with delicious peppers, onions, mushrooms, and cheese. Each bite is a savory surprise, complemented by the tangy kick of roasted pepper vinaigrette that ties the dish together. With creamy goat cheese adding just the right amount of richness and roasted pine nuts or slivered almonds introducing a satisfying crunch, this recipe is a feast for the senses.

Not to mention, it’s packed with flavors from deli-roasted chicken, bursting grape or cherry tomatoes, and a refreshing bed of mixed baby lettuces. As you slice through the golden, baked focaccia, the aromas of various ingredients will waft invitingly, making it hard to resist diving right in. Whether you’re serving it at a picnic or enjoying a cozy meal at home, our Stuffed Focaccia is sure to impress and satisfy every palate. Take a bite, and delight in the perfect medley of textures and tastes!

Ingredients

  • cups peas mixed
  • inch bread 
  • 0.5 pint cherry tomatoes halved
  • ounce goat cheese crumbled
  •  roasted chicken 
  • servings roasted peppers divided
  • 0.3 cup slivered almonds 

Equipment

  • baking sheet
  • oven
  • serrated knife

Directions

  1. Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet.
  2. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette.
  3. Sprinkle evenly with goat cheese and pine nuts.
  4. Bake at 400 for 6 to 8 minutes or until lightly browned.
  5. Remove meat from chicken, and coarsely chop.
  6. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half.
  7. Cut into 6 wedges.
  8. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.
  9. Note: We used focaccia topped with peppers, onions, mushrooms, and cheese from a local bakery.

Nutrition Facts

Calories407kcal
Protein48.34%
Fat36.81%
Carbs14.85%

Properties

Glycemic Index
18.83
Glycemic Load
3.81
Inflammation Score
-8
Nutrition Score
24.823478030122%

Flavonoids

Cyanidin
0.11mg
Catechin
0.06mg
Epigallocatechin
0.12mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.12mg
Kaempferol
0.02mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:407.12kcal
20.36%
Fat:16.35g
25.15%
Saturated Fat:5.22g
32.61%
Carbohydrates:14.84g
4.95%
Net Carbohydrates:9.71g
3.53%
Sugar:5.63g
6.26%
Cholesterol:126.52mg
42.17%
Sodium:211.88mg
9.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.31g
96.63%
Vitamin B3:14.78mg
73.88%
Selenium:42.54µg
60.78%
Vitamin C:38.46mg
46.62%
Phosphorus:459.59mg
45.96%
Vitamin B6:0.86mg
42.86%
Vitamin B2:0.45mg
26.74%
Manganese:0.53mg
26.49%
Zinc:3.7mg
24.66%
Vitamin B1:0.34mg
22.75%
Iron:3.85mg
21.4%
Fiber:5.14g
20.54%
Copper:0.41mg
20.27%
Vitamin A:964.79IU
19.3%
Magnesium:77.16mg
19.29%
Potassium:672.76mg
19.22%
Vitamin K:19.53µg
18.6%
Vitamin B5:1.83mg
18.31%
Folate:67.33µg
16.83%
Vitamin E:1.5mg
10%
Vitamin B12:0.49µg
8.18%
Calcium:78.78mg
7.88%
Source:My Recipes