Bresc BV

Focaccia puttanesca


  • 4 focaccia buns, pre-baked
  • 400 g Bresc Tomato bruschetta
  • 24 anchovy fillets
  • 20 g capers
  • 2 balls buffalo mozzarella
  • ½ carton rocket
  • extra vergine olive oil

Preparation method

Preheat the oven to 180°C. Slice the buns in half and spread the bruschetta on them, add the anchovy and the mozzarella and sprinkle with the capers. Bake the focaccia for 5 minutes. Drizzle the olive oil over them and garnish with the rocket. Serve with basil mayonnaise, to taste.

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