Burrata, Prosciutto & Pesto Focaccia Sandwich Recipe

ByNoah Steele
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Introduction

This Burrata, prosciutto & pesto focaccia sandwich is a delicious combination of soft, homemade focaccia bread paired with fresh burrata, salty prosciutto, and vibrant homemade pesto. It’s perfect for a gourmet lunch or a light dinner that feels special but is easy to prepare.

Four square focaccia sandwiches topped with black olive pieces sit on a wooden cutting board over a white marbled texture. Each sandwich has three visible layers: the top layer is golden brown focaccia bread with dimpled texture and black olive pieces, the middle layer includes a few slices of ham and dollops of white creamy cheese mixed with black pepper, and the bottom layer consists of fresh green arugula and thick red tomato slices, showing texture of seeds and juice. A knife with a cream-colored handle lies next to the board. One sandwich is partially open, revealing the layers clearly. A small piece of arugula lies on the wooden board. Photo taken with an iphone --ar 4:5 --v 7

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

  1. Step 1: In a large bowl, combine the flour, yeast, sugar, and 2 tsp fine sea salt. Pour in 240ml warm water and 2 tbsp olive oil, mixing to form a rough dough. 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 1.5 hours until doubled in size.
  2. Step 2: Lightly oil a 20cm square tin. Transfer the dough to the tin and press it evenly with your fingers. Cover with a tea towel and let it rise for 30 minutes. Scatter the halved black olives over the dough, lightly oil your hands, then press the olives gently into the dough. Cover again and leave to rise for another 30 minutes.
  3. Step 3: For the pesto, toast the pine nuts in a frying pan over medium heat for about 5 minutes, shaking often until golden. Transfer to a food processor and add basil, parmesan, 50ml olive oil, and garlic. Blitz until finely chopped and emulsified. Season with salt to taste and chill until needed.
  4. Step 4: Preheat the oven to 240°C (220°C fan)/Gas mark 9. Press down the dough one last time with oiled hands, then bake for 10 minutes. Reduce the oven temperature to 230°C (210°C fan)/Gas mark 8 and bake for another 15-20 minutes until the focaccia is golden and sounds hollow when tapped. Transfer to a wire rack to cool completely.
  5. Step 5: To assemble, slice the cooled focaccia horizontally in half. Spread the pesto evenly over both halves. Layer rocket leaves, tomato slices, and prosciutto on one half. Tear the burrata over this and season lightly. Top with the other half of the focaccia. Drizzle with a little olive oil and cut into quarters to serve.

Tips & Variations

  • For extra flavor, add a sprinkle of chili flakes to the pesto or the sandwich filling.
  • Replace rocket with fresh spinach or arugula if preferred.
  • Use sun-dried tomatoes instead of fresh for a more intense tomato taste.
  • Toast the pine nuts carefully to avoid burning, which can create bitterness.

Storage

Store any leftover focaccia sandwich wrapped tightly in the refrigerator for up to 1 day to keep the burrata fresh. The focaccia bread itself can be stored separately in an airtight container for up to 2 days at room temperature. Reheat the bread gently in the oven before assembling the sandwich again for the best texture.

How to Serve

Four square focaccia sandwiches sit on a wooden board on a white marbled surface. Each sandwich has two layers of thick, golden-brown focaccia bread with black olives baked on top. Inside the sandwiches, the bottom layer holds green arugula, a slice of red tomato, and the middle layer has soft white cheese and thin pink prosciutto. One sandwich has its top focaccia bread lifted to show the filling. A knife with a cream handle rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the focaccia dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it after the first rise. Let it come to room temperature and rise again before baking as instructed.

What can I substitute for burrata?

If burrata is unavailable, fresh mozzarella or soft ricotta make good substitutes, though the creamy texture will be slightly different.

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Burrata, Prosciutto & Pesto Focaccia Sandwich Recipe

★★★★★

4.6 from 94 reviews
  • Author: Noah
  • Total Time: 2 hours 30 minutes (including rising time)
  • Yield: 4 servings 1x
Print Recipe

Description

This Burrata, Prosciutto & Pesto Focaccia Sandwich features a freshly baked olive-studded focaccia layered with vibrant homemade basil pesto, peppery rocket, ripe beef tomatoes, salty prosciutto, and creamy burrata cheese. The sandwich balances fresh and savory flavors with a delightful texture contrast, making it a perfect gourmet lunch or picnic option.

Ingredients

Scale

Focaccia Dough

  • 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

Pesto

  • 15g pine nuts
  • 30g fresh basil leaves
  • 20g parmesan, grated
  • 50ml olive oil, plus extra for drizzling
  • 1 garlic clove

Sandwich Fillings

  • 60g rocket leaves
  • 4 beef tomatoes, sliced
  • 120g prosciutto, sliced
  • 2 x 150g balls burrata, drained

Instructions

  1. Prepare the focaccia dough: In a large bowl, combine the strong bread flour, dried fast-action yeast, caster sugar, and 2 teaspoons fine sea salt. Add 240 ml of warm water and 2 tablespoons of extra virgin olive oil, then mix until a rough dough forms. Transfer the dough onto a lightly oiled work surface and knead for 5–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with a clean tea towel, and let it rest in a warm spot for 1 to 1.5 hours until doubled in size.
  2. First proofing of dough in the tin: Lightly oil a 20 cm square baking tin. Gently scrape the risen dough into the tin and press it evenly with your fingers to fill the base. Cover again with the tea towel and allow the dough to rise for another 30 minutes.
  3. Add olives and second rise: Scatter the halved black olives over the dough. Lightly oil your hands and press the olives gently into the dough. Cover with the tea towel once more and leave to rise for a final 30 minutes.
  4. Make the pesto: Toast the pine nuts in a dry frying pan over medium heat for about 5 minutes until golden, shaking the pan frequently. Transfer the toasted pine nuts to a food processor along with fresh basil, grated parmesan, 50 ml olive oil, and the garlic clove. Blitz the mixture until finely chopped and emulsified into a smooth pesto. Season with salt and pepper to taste, then refrigerate until needed.
  5. Bake the focaccia: Preheat the oven to 240°C (220°C fan)/Gas mark 9. Lightly oil your hands again and press down the dough one last time. Place the tin in the oven and bake for 10 minutes at this temperature. Then reduce the oven temperature to 230°C (210°C fan)/Gas mark 8 and continue baking for another 15–20 minutes until the focaccia is golden brown and sounds hollow when tapped on the base. Remove from the oven and tip the focaccia onto a wire rack to cool completely.
  6. Assemble the sandwich: Once cooled, slice the focaccia horizontally into two even halves. Spread an even layer of pesto on both halves. On the bottom half, layer rocket leaves, sliced beef tomatoes, and prosciutto. Tear the burrata cheese over these layers, seasoning with a little salt and pepper. Place the top half of the focaccia over the filling. Drizzle the sandwich with extra olive oil and cut into quarters for serving.

Notes

  • The focaccia dough requires sufficient rising time to develop a light and airy texture, so be patient during the proofing stages.
  • Toast the pine nuts carefully to enhance the pesto’s flavor but avoid burning.
  • Using fresh burrata adds a creamy richness; ensure it is well drained to prevent sogginess.
  • This sandwich is best enjoyed the same day it is assembled, as the focaccia can dry out over time.
  • To store leftover focaccia, keep it wrapped tightly at room temperature and consume within two days.
  • Prep Time: 25 minutes
  • Cook Time: 30-35 minutes
  • Category: Sandwich
  • Method: Baking
  • Cuisine: Italian

Keywords: Burrata sandwich, prosciutto sandwich, pesto focaccia, Italian sandwich, gourmet sandwich, homemade focaccia, basil pesto

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