Prepare the Pesto by combining sun-dried tomatoes, garlic, nuts, cheese, and olive oil in a food processor. Pulse until smooth, about 1-2 minutes.

Slice the rosemary focaccia bread in half horizontally. Lay both halves cut-side up on a clean surface.

Spread a generous layer of sun-dried tomato pesto on the bottom half of the focaccia.

Layer fresh arugula on top of the pesto, followed by slices of ripe tomatoes, fresh mozzarella, and shaved deli turkey.

Place the top half of the focaccia on the fillings and press down gently.

Serve immediately or let it sit at room temperature for about 15 minutes before serving.