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  • Light Meals
  • Vegetarian

Anti Pasta Deli Focaccia


1 Large plain focaccia sheet
150ml Olive oil
90ml Balsamic vinegar
3 Garlic cloves, crushed
3 Large red peppers, roasted, deseeded, skinned and sliced
200g Jar marinated artichokes, drained, cut in half
2 Ripe avocados, peeled, sliced and tossed in a squeeze of lemon
200g Mozzarella, torn
100g Sunblush tomatoes, chopped
250g Cherry tomatoes, halved
Handful fresh basil leaves, torn
3 tbsp Capers, drained
150g Black olives, halved and stoned


Split the focaccia loaf in half evenly.

Whisk together the olive oil, balsamic vinegar and garlic. Drizzle the mixture generously over the bottom half of the focaccia using approximately two-thirds of the dressing.

Scatter over the peppers, artichokes, avocado, mozzarella, tomatoes, basil, capers and olives. Season with freshly ground black pepper. Drizzle over remaining dressing.

Top with the focaccia lid to reassemble the loaf and press the layers well together. Tightly wrap in clingfilm. Place in the fridge with a board or weight on top to press down for at least 2 hours before serving.

To serve, cut into wedges for a picnic loaf or griddle for a luxury deli style sandwich.

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