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  • 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!

Ingredients (listed)

1 pound Focaccia, thinly sliced into ¼ inch pieces

½ cup olive oil

Kosher salt

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)

  1. Slice focaccia into ¼ inch thin strips. Add to a baking sheet.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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