Stuffed Focaccia with Spinach, Tomatoes, Olives and Mozzarella Recipe

Stuffed Focaccia with Spinach, Tomatoes, Olives and Mozzarella Recipe

  • 1/4 cup light mayonnaise
  • 1/2 teaspoon Italian seasoning
  • 1 loaf focaccia bread or ciabatta (10- to 12-inch), split horizontally
  • 1 (14.5 ounce) can Del Monte® Original Stewed Tomatoes, drained and finely chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1/4 cup bottled roasted red bell peppers, chopped
  • 2 cups fresh baby spinach
  • 1/2 cup shredded mozzarella cheese
  • Pepperoncini (optional)
  1. Preheat oven to 350 degrees F. Combine mayonnaise and Italian seasoning in a small bowl. Spread mayonnaise mixture over the cut sides of the focaccia bread.
  2. Combine canned stewed tomatoes, olives and roasted bell peppers in a medium bowl. Spread on the bottom half of the focaccia. Top with spinach and cheese. Add bread top, spread side down. Wrap tightly with foil.
  3. Bake for 20 minutes or until sandwich is heated through and cheese is melted. Cut into 6 wedges. If desired, serve with pepperoncini.
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