Garlic, Pecorino, Tomato & Olive Sharing Bread

Soft focaccia generously spread with garlic and herb butter, studded with diced olives and sun‑dried tomatoes, then topped with grated pecorino. Finished with a light drizzle of honey and a sprinkle of chilli flakes for a savoury focaccia with a subtle sweet‑heat finish.
Cooking Time
30
Portions
8

Ingredients

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  •   Delifrance focaccia Romana
  • g salted butter
  •   clove garlic
  • g fresh herbs
  • g Olives
  • g sundried tomatoes
  • g Grated pecorino
  •   portion honey (to drizzle)
  •   portion chilli flakes to garnish

  • 1

    Step 1

    Place the garlic and fresh herbs in a food processor and blitz until finely minced
  • 2

    Step 2

    Add the softened butter and blitz until beautifully blended
  • 3

    Step 3

    Transfer to an airtight container and refrigerate until set
  • 4

    Step 4

    Preheat the oven to 190°C fan
  • 5

    Step 5

    Spread the garlic butter generously and evenly over the bread
  • 6

    Step 6

    Scatter the olives and sundried tomatoes over the butter
  • 7

    Step 7

    Cover with a generous layer of grated pecorino
  • 8

    Step 8

    Bake for 12 to 15 minutes until the topping has melted and turned golden and crisp
  • 9

    Step 9

    Finish with a drizzle of honey and a scattering of chilli flakes and serve

Ingredients

  • 1 Delifrance focaccia Romana
  • 75 g salted butter
  • 1 clove garlic
  • 10 g fresh herbs
  • 50 g Olives
  • 50 g sundried tomatoes
  • 25 g Grated pecorino
  • 1 portion honey (to drizzle)
  • 1 portion chilli flakes to garnish