Focaccia Cake

46 Ratings
  • 5 3
  • 4 7
  • 3 19
  • 2 15
  • 1 2
  • 46 Ratings

Traditional antipasto items are stacked between layers of focaccia, an airy, dimpled Italian flatbread, and all is blanketed with herbed mascarpone.

Martha Stewart Living, December 2002

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Recipe Summary test

Servings:
8
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Ingredients

Directions

  • Slice focaccia horizontally into three even layers. Using an offset spatula, spread artichoke-lemon pesto evenly over bottom layer. Top with peppers and three tablespoons basil pesto. Cover with middle bread layer; spread with an even layer of tapenade. Top with prosciutto, basil, and final bread layer.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone and remaining basil pesto until smooth. Season with salt and pepper.

  • Using an offset spatula, spread mascarpone cheese mixture evenly over cake. Transfer to a serving platter. Place in refrigerator until very firm, at least one hour or overnight. Remove from refrigerator; garnish with prosciutto, tomatoes, artichoke hearts, olives, and basil.

Cook's Notes

Using store-bought ingredients makes this cake a cinch to prepare. The pestos, tapenade, peppers, and artichokes can be found at a local gourmet food shop or in the prepared-foods section of your supermarket. You may substitute more basil pesto for the artichoke-lemon pesto, if desired.

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Reviews

46 Ratings
  • 5 3
  • 4 7
  • 3 19
  • 2 15
  • 1 2
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/30/2021