Garden Foccacia


  • 1 x 375g ready rolled puff pastry, removed from the fridge 5 mins ahead of time
  • 60g pesto 50g mature cheddar cheese, grated 1 egg, beaten
  • 3 spring onions 4-5 mushrooms
  • 1-2 cherry tomatoes
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.

  2. Unroll the pastries and cut in half so you have to rectangles. Transfer one on it’s paper, to a large baking sheet.

  3. Spread the pesto over the pastry and scatter the cheese over the top, spreading to the very edges.

  4. Lay the second half of pastry on top and press down gently all over the pastry. Brush with the beaten egg.

  5. Lay the vegetables out onto the pastry in a “garden” design, pressing down gently into the pastry.

  6. Season with a little salt and pepper. Place in the oven for 25 minutes until golden brown and risen.

  7. Allow to cool for a few minutes before serving.