Ingredients Jump to Instructions ↓

  1. 1 1-lb brown-and-serve

  2. Foccaccia 1 md Clove garlic, peeled and Finely minced, or forced Through a press 1 6-oz jar marinated artichoke

  3. Hearts, drained 1 3 1/2-oz drained weight can

  4. Pitted black olives, drained 1/2 c Pimento-stuffed green olives

  5. 2 Anchovy fillets, rinsed and Patted dry 1 tb Drained capers

  6. 1 ts Dried oregano, crushed

  7. 1/4 ts Cayenne pepper

  8. Freshly ground black pepper To taste 8 oz Thinly sliced cooked turkey

  9. Or chicken breast 8 oz Thinly sliced provolone

  10. Cheese 8 oz Thinly sliced black forest

  11. Ham 1. Bake the foccaccia according to package directions. Cool and slice

  12. into halves. 2. Combine the garlic, artichoke hearts, black and green olives,

  13. anchovies, capers, oregano, cayenne and black pepper. Process to finely chop. 3. Spread half of the olive relish on the botton half of the foccaccia.

  14. Top with layers of turkey or chicken, provolone and ham. Spread with the remaining olive relish and replace with the top of the foccaccia. 4. Wrap the foccaccia in foil, place in refrigerator and weight down with

  15. 6 to 8 servings.


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