Kitchen Recipe Collection
Italian Focaccia Ripiena
A soft, olive-oil rich focaccia bread that is sliced through the middle and stuffed like a giant sandwich with cured meats, cheeses, and greens.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- focaccia bread (whole slab, homemade or store-bought)
- mortadella (thinly sliced)
- stracciatella cheese or burrata
- pistachio pesto (optional)
- arugula (rocket)
- extra virgin olive oil
Equipment
- Large serrated knife
Instructions
- 1
Slice the Focaccia
Take a large slab of focaccia. Using a long, serrated bread knife, carefully slice it in half horizontally to create a top and bottom layer.
- 2
Spread Pesto
Spread a thin layer of pistachio pesto (or traditional basil pesto) on the inside of the bottom slice.
- 3
Layer Mortadella
Pile the thinly sliced Mortadella generously over the bottom half. Create folds and volume; do not lay it flat.
- 4
Add Stracciatella
Spoon dollops of fresh stracciatella cheese (the creamy inside of burrata) evenly over the mortadella.
- 5
Add Greens
Top with a large handful of peppery arugula.
- 6
Close the Sandwich
Place the top half of the focaccia over the fillings. Press down firmly so the creamy cheese spreads out.
- 7
Slice and Serve
Cut the giant stuffed focaccia into 4 or 6 large square portions and serve.
Cooking Tips
- The focaccia should be fresh, oily, and soft. If it's a day old and slightly tough, warm it in the oven for 5 minutes before slicing.
- Mortadella and Stracciatella is a classic combination, balancing salty pork with sweet, milky cheese.
Variations
- Focaccia Ripiena al Forno: Fill with ham and mozzarella, then bake the whole sandwich in the oven until the cheese melts.
Chef's Notes & Storage
- A fantastic, impressive lunch to serve when having friends over, as it looks spectacular when cut.
Nutrition Estimate
580 calories · 20g protein · 45g carbs · 35g fat · 2g fiber per serving
