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5 minutes
10 minutes
15 minutes
- 2 x 225g pkts Garlic Focaccia or Olive Focaccia
- 160g sliced Spanish salami slices halved
- 400g marinated artichoke hearts, halved
- 100g mozzarella, thinly sliced
- 80g baby spinach leaves, stems trimmed
- Salt & ground black pepper, to taste
- Heat your oven to a toasty 200°C.
- Halve the focaccia and then separate each piece horizontally. Brush the insides with the olive oil.
- Layer the salami, artichoke hearts, mozzarella, and spinach on the bottom pieces of focaccia. Sprinkle with salt and pepper, then sandwich with the top halves of the focaccia, pressing down gently.
- Place the focaccia directly onto the oven rack and bake for 10-15 minutes until the mozzarella is melted and the crust is crispy. Slice into quarters and serve promptly.
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