- Katie Stilo
Serving Size: 10-12
Time To Prep: 10 minutes
Time To Cook: 5 minutes
If anything can be turned into a chip these days, why NOT do it with focaccia. And while you’re at it, add your entire Sunday sauce dinner on top for the ultimate appetizer!
1 pound Focaccia, thinly sliced into ¼ inch pieces
½ cup olive oil
Freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon store-bought marinara sauce
12 ounces meatballs, crumbled (about 8 meatballs) Recipe Follows
12 ounces cooked, crumbled sausage
2 cups shredded mozzarella cheese
½ cup freshly grated parmesan cheese
8 ounces whole-milk ricotta cheese
32 ounces Store-bought marinara sauce
Basil for serving
Recipe Steps (listed and numbered)
Slice focaccia into ¼ inch thin strips. Add to a baking sheet.
In a small bowl combine ½ cup olive oil, garlic powder, oregano, red pepper flakes, salt, and pepper. Sprinkle seasoning on top of focaccia. Brush mixture onto both sides of focaccia.
Bake in a 350-degree oven for about 8 minutes, flipping halfway thru the cook time, until golden brown and crispy. Remove from the oven and allow to cool to room temperature.
To build: layer ⅓ of the focaccia strips on a large, rimmed baking sheet or in a heat-proof baking dish. Top with ⅓ of the crushed meatballs, ⅓ of the crumbled sausage, ⅓ of the shredded mozzarella, ⅓ of the marinara sauce, ⅓ of the ricotta, and a sprinkling of the grated parmesan. Repeat layering two more times until you have 3 layers of focaccia.
Top with dollops of ricotta cheese and remaining red sauce. Bake in a 350-degree oven until the cheese has melted and nachos have heated through, about 5-7 minutes. Remove from the oven and top with grated parmesan and fresh basil before serving.