Focaccia sandwiches are a beloved Italian staple, and this version with mortadella and parmesan cream takes them to the next level. The recipe, shared by food writer Rachel Roddy, combines soft, airy focaccia with rich, savory fillings for a satisfying meal.
Ingredients for the Focaccia
To make the focaccia, you will need 500g of strong bread flour, 7g of active dry yeast, 1 tablespoon of salt, 1 tablespoon of olive oil, and about 350ml of lukewarm water. For the topping, prepare extra olive oil and flaky sea salt.
Making the Parmesan Cream
The parmesan cream is simple: combine 100g of grated parmesan cheese with 200ml of heavy cream, a pinch of black pepper, and a dash of lemon juice. Whisk until smooth and refrigerate until needed.
Assembling the Sandwiches
Once the focaccia is baked and cooled, slice it horizontally. Spread a generous layer of parmesan cream on the bottom half. Layer thin slices of mortadella, then add fresh arugula or basil leaves if desired. Top with the other half of the focaccia and press gently.
These sandwiches are perfect for picnics, lunchboxes, or a quick dinner. The combination of creamy parmesan and savory mortadella is irresistible.
Tips for the Best Focaccia
- Use high-quality olive oil for the best flavor.
- Let the dough rise slowly in a warm place for at least 2 hours.
- Dimple the dough with your fingers before baking to create those classic indentations.
Enjoy this taste of Italy at home with Rachel Roddy's foolproof recipe.
