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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
