How to Make a Life-Extending Focaccia


From Sicilian mob bosses to Venetian artists, this pizza precurser has been enjoyed all over Italy. It’s such a well loved part of Italian culture that at one point, it was granted special exemption from a nationwide tax on bread. Made with slugs of olive oil, the classic flatbread boasts impressive heart-health credentials (you can even make your own focaccia bread if you have time). The recipe below features broccoli that’s been charred – which lets it retain far more immunity-boosting vitamin C than boiling – plus antioxidant-rich red cabbage to protect the body from the effects of damaging free radicals after a lunchtime gym session.


1 focaccia bread

3 broccoli florets

1tbsp olive oil

1 egg

1tsp mustard

1tsp mayo

Handful of pickled red cabbage

50g Old Winchester or Gouda cheese (sliced)

How to Make It

Step 1: Boil the egg in boiling water for seven minutes, then remove it from the pan and run it under a cold tap to cool it. 

Step 2: As the egg boils, slice the broccoli florets and cook them in the oil for four to five minutes, turning frequently, until lightly charred around the edges.

Step 3: As the broccoli chars, thinly slice your egg.

Step 4: Slice the focaccia and spread the mustard and mayonnaise evenly on one side.

Step 5: Layer the broccoli on the other side with the egg slices, pickled cabbage and cheese.

The Numbers

459 calories

27g protein

22g fat

38g carbs