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
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.