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Focaccia with Quick-Pickled Vegetables and Fresh Mozzarella

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


2 ?ribs celery, thinly sliced
1 cup cauliflower florets, thinly sliced
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 red bell pepper, cut into 1/2-inch pieces
4 radishes, thinly sliced
1 Nature's Place organic carrot, thinly sliced
1 ?Tbsp. finely chopped Nature's Place Organic Baby Dill, or to taste
1 tsp. Nature's Place Minced Garlic
1/4 ?tsp. Taste of Inspirations Fleur de Sel Sea Salt, or to taste
1/4 tsp. freshly ground black pepper
2 ?Tbsp. Taste of Inspirations California Extra-Virgin Olive Oil
1/3 cup apple cider vinegar
1 (16 oz.) Taste of Inspirations All Natural Simple Focaccia
1 Tbsp. Taste of Inspirations Lemon Rosemary Dipping Oil
8 oz. fresh mozzarella, sliced thin
Focaccia with Quick-Pickled Vegetables and Fresh Mozzarella


1. In a large bowl, stir together celery, cauliflower, bell pepper, radishes, carrot, dill, garlic, salt, and black pepper. Stir to mix, then drizzle with plain olive oil and vinegar and stir again. Let sit at least 10 minutes and up to 1 hour, stirring occasionally; mixture will keep for several days in a covered jar in the refrigerator.
2. Cut focaccia in half horizontally so there are two rounds. Use your hands to remove some of the inside bread to make room for the filling. Discard or reserve for another use, such as bread crumbs.
3. Drizzle dipping oil onto cut side of the top half of bread, brushing it with the back of a spoon or a pastry brush to make sure it is well distributed.
4. Use a slotted spoon to layer half the pickled vegetables on bottom half of bread. Top the veggies with slices of mozzarella, then add top half of bread.
5. Cut sandwich into 4 quarters, or 8 wedges. Wrap well in foil or waxed paper for transportation and refrigerate, or serve immediately. Serve remaining pickled veggies on the side.
Source: Hannaford fresh Magazine, July - August 2013


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a