Italian · Lunch & handhelds
Mortadella focaccia sandwich
Olive-oil focaccia baked from scratch and filled warm with tissue-thin Mortadella Bologna, cool burrata, and a savory toasted-pistachio cream.
Equipment
- Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Ingredients
1× recipe · Makes 4 sandwiches
- 4 cups bread flour
- 1 3/4 cups warm water
- 2 teaspoons instant yeast
- 1 teaspoon honey
- 2 1/2 teaspoons kosher salt, divided
- 1/2 cup extra-virgin olive oil, divided
- 1 teaspoon flaky sea salt
- 1 cup shelled unsalted pistachios
- 1/3 cup hot water, plus more as needed
- 12 ounces Mortadella Bologna IGP, sliced tissue-thin
- 12 ounces burrata, drained and torn
Instructions
Mix flour, warm water, yeast, honey, 2 teaspoons kosher salt, and 2 tablespoons olive oil into a sticky dough. Stretch and fold in the bowl four times at 10-minute intervals, then cover and rise until doubled, 60 to 90 minutes.
Pour 3 tablespoons olive oil into a . Gently stretch dough to the corners, rest 30 minutes, then dimple deeply with oiled fingers. Drizzle with 1 tablespoon olive oil and flaky salt.
Bake at 450°F until deeply golden underneath and across the top, 20 to 25 minutes. Move to a rack and cool at least 30 minutes so the crumb sets before slicing into four rectangles.
Toast pistachios in a dry skillet until fragrant. Reserve 1/4 cup and chop coarsely. Blend the rest with hot water, remaining kosher salt, and remaining olive oil to a thick savory cream, adding water only as needed.
Split the focaccia rectangles. Spread with pistachio cream, loosely fold in mortadella rather than compressing it, add cool burrata, and finish with chopped pistachios. Close and serve while the bread is faintly warm.
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