Parmesan focaccia toasts
Serves 6-8 | prep 5 mins | total time
- 2 x 290g rosemary focaccias
- 2 tbsp olive oil
- 50g finely grated Parmesan (or vegetarian alternative)
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.