Our Rosemary Focaccia bread topped with flavours of Italy!
1 Rosemary Focaccia bread
12-15 mini grape tomatoes, cut in half
140g of soft goat cheese (also works with feta)
1 1/2 cup of arugula
3 TBSP extra virgin olive oil
Sea salt and freshly ground pepper (to taste)
Top focaccia with tomatoes, nuts of goat cheese. Distribute arugula evenly. Drizzle with olive oil. Top with sea salt and pepper.
Cut into squares or strips.