Name: Burrata, Prosciutto & Pesto Focaccia Sandwich Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 375g strong bread flour; 10g dried fast-action yeast; 1 tsp caster sugar; 2 tbsp extra virgin olive oil, plus extra for the tin and work surface; 2 tsp fine sea salt; 240ml warm water; 30g black olives, halved; 15g pine nuts; 30g basil; 20g parmesan, grated; 50ml olive oil, plus extra for drizzling; 1 garlic clove; 60g rocket leaves; 4 beef tomatoes, sliced; 120g prosciutto, sliced; 2 x 150g balls burrata, drained

Ingredients

375g strong bread flour

10g dried fast-action yeast

1 tsp caster sugar

2 tbsp extra virgin olive oil, plus extra for the tin and work surface

30g black olives, halved

15g pine nuts

30g basil

20g parmesan, grated

50ml olive oil, plus extra for drizzling

1 garlic clove

60g rocket leaves

4 beef tomatoes, sliced

120g prosciutto, sliced

2 x 150g balls burrata, drained

Instructions

Step 1: Begin by making the focaccia. In a large bowl, combine the flour, yeast, sugar, and 2 tsp fine sea salt, mixing well. Pour in 240ml warm water and 2 tbsp olive oil, then mix until a ball forms. Turn onto a lightly oiled surface and knead for 5-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm spot for 1 to 1½ hours until doubled in size.

Step 2: Lightly oil a 20cm square tin. Transfer the dough into the tin and press it out evenly with your fingers. Cover and leave to rise for 30 minutes. Scatter the halved olives over the dough, then press them gently into the surface using oiled fingertips. Cover and let rise for another 30 minutes.

Step 3: While the dough rises, prepare the pesto. Toast the pine nuts in a dry frying pan over medium heat for about 5 minutes until golden, shaking the pan regularly. Transfer to a food processor and add basil, parmesan, olive oil, and garlic. Blitz until finely chopped and emulsified. Season to taste and refrigerate until needed.

Step 4: Preheat the oven to 240°C (220°C fan/gas mark 9). Press down the dough gently with oiled hands one last time, then bake for 10 minutes. Reduce the oven temperature to 230°C (210°C fan/gas mark 8) and bake for 15-20 minutes more until the focaccia is golden and sounds hollow when tapped. Cool completely on a wire rack.

Step 5: To assemble the sandwich, slice the focaccia in half horizontally. Spread pesto on both halves. On one half, layer the rocket, tomato slices, and prosciutto. Tear the burrata over the toppings and season with salt and pepper. Top with the other half of the focaccia, drizzle with olive oil, and cut into quarters to serve.

Tips & Variations

For extra depth, add a splash of balsamic vinegar to the pesto before blending.

Swap rocket for fresh spinach or arugula if preferred.

No food processor? Use a pestle and mortar to crush the pesto ingredients for a rustic texture.

Try adding roasted red peppers or sun-dried tomatoes for additional flavor layers.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to a month. Reheat focaccia in a warm oven (180°C/160°C fan) for 5-10 minutes before assembling the sandwich. It is best to add fresh ingredients like burrata and rocket just before serving to maintain freshness.

FAQs

Can I make the focaccia dough ahead of time?

Yes, you can prepare the dough and let it rise in the fridge overnight. Bring it to room temperature and allow a final rise at room temperature before baking.

What can I substitute for burrata if I can’t find it?

Fresh mozzarella or ricotta make good alternatives that still offer a creamy texture and mild flavor in this sandwich.