Focaccia Sandwiches

Ingredients

• 4 piecesfocaccia
• 3–4 tablespoonswhipped ricotta
• to tastesalt and pepper
• 2–3 tablespoonsfig jam or spread
• 3 slicesprosciutto
• 1 handfulrocket
• a drizzlebalsamic glaze
• a drizzleextra-virgin olive oil
• 2 tablespoonsbasil pesto
• ¼–⅓ ballburrata, sliced or spooned
• to tastesalt and pepper
• 3 slicesprosciutto
• 2 slicestomato
• 1 handfulrocket
• a drizzlebalsamic glaze
• a drizzleextra-virgin olive oil
• 3–4 tablespoonswhipped ricotta
• to tastesalt and pepper
• 3fresh basil leaves
• 3 slicessliced deli turkey
• 2 piecesjarred roasted red peppers, drained and patted dry
• 1 handfulrocket
• a drizzlebalsamic glaze
• a drizzleextra-virgin olive oil
• 2 tablespoonsbasil pesto
• ¼–⅓ ballburrata, sliced or spooned
• to tastesalt and pepper
• 3fresh basil leaves
• 6roasted cherry tomatoes
• 1 handfulrocket
• a drizzlebalsamic glaze
• a drizzleextra-virgin olive oil

Instructions

1. 1

   Whip the ricotta

   Put the ricotta in a food processor with a pinch of salt and pepper. Blend until smooth, light and fluffy. It can be made ahead and refrigerated.

2. 2

   Roast the tomatoes

   Spread the cherry tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Roast at 150°C until softened and browned in places, about 45 minutes. They can be made ahead and refrigerated.

3. 3

   Cut the focaccia

   Cut the focaccia into rectangles about 6 × 13 cm, then split each rectangle horizontally into a top and bottom. Build the sandwiches on the bottom pieces and add the tops once filled.

4. 4

   Make fig sandwiches

   Spread 3–4 tablespoons of whipped ricotta generously over the bottom piece, right to the edges, and season with a little salt and pepper. Spoon 2–3 tablespoons of fig jam on top, then drape 3 slices of prosciutto over it in folded ribbons. Add a handful of rocket, drizzle with balsamic glaze and olive oil, and cap with the top piece of focaccia.

5. 5

   Make tomato sandwiches

   Spread 2 tablespoons of basil pesto over the bottom piece of focaccia. Add ¼–⅓ ball of burrata, using some of the firm outer cheese sliced and some of the soft centre spooned out, then season with salt and pepper. Layer on 3 slices of prosciutto and 2 slices of tomato, seasoning the tomato with a pinch of salt and pepper. Add a handful of rocket, drizzle with balsamic glaze and olive oil, and place the top piece on the sandwich.

6. 6

   Make turkey sandwiches

   Spread whipped ricotta from edge to edge over the bottom piece of focaccia and season with a little salt and pepper. Layer on 3 fresh basil leaves, 3 slices of deli turkey, 2 pieces of roasted red pepper and a handful of rocket. Drizzle with balsamic glaze and olive oil, then add the top piece.

7. 7

   Make vegetarian sandwiches

   Spread 2 tablespoons of basil pesto over the bottom piece of focaccia and add ¼–⅓ ball of burrata. Season with a little salt and pepper, then add 3 fresh basil leaves and about 6 roasted cherry tomatoes. Top with a handful of rocket, drizzle with balsamic glaze and olive oil, and close with the top piece.

8. 8

   Wrap and serve

   Wrap the filled sandwiches in baking parchment and tie with string if you like. Refrigerate for about an hour, or for up to 24 hours; for longer storage, cover the parchment with cling film as well. To serve, cut through the paper and sandwich, then stand the halves with their cut sides facing up.

What are focaccia sandwiches?

Focaccia sandwiches take their name from the Italian flatbread, which is soft inside and often dimpled and olive-oil-rich on top. This version uses that sturdy, flavoursome bread as a base for four contrasting fillings, from prosciutto and fig to turkey and roasted peppers.

The combinations work by balancing creamy cheese with savoury or sweet elements, then adding rocket and a little balsamic glaze for freshness and tang. One filling pairs burrata with roasted tomatoes and pesto for a meat-free option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 3g protein, 5g carbs, 7g fat.

Focaccia and fig jam contribute most of the carbohydrate, while olive oil, pesto and the cheeses provide much of the fat. Ricotta, burrata, prosciutto and turkey contribute protein, with the exact balance varying by filling. Pair a sandwich with salad or raw vegetables for a more varied plate.

Choose the right bread

Cut size: Rectangles about 6 × 13 cm make manageable sandwiches that are easy to wrap and share. Split each piece horizontally so the filling has a top and bottom without crushing the bread.

Sturdy crumb: Focaccia needs enough structure to hold juicy tomatoes, soft cheese and dressings. If the bread is very soft, handle it gently as you spread and layer the fillings.

Get the fillings ready

Whipped ricotta: Blending it with a pinch of salt and pepper makes it smooth and easy to spread right to the edges. You can prepare it ahead and keep it chilled.

Roasted tomatoes: The recipe roasts them at 150°C until soft with browned patches, about 45 minutes. Let them cool before assembling so their warmth does not soften the other fillings.

Burrata: Use both the firmer outer part and the soft centre. Slicing and spooning it onto the bread helps distribute its different textures.

Layer for a neat sandwich

Spread first: A layer of ricotta or pesto gives the toppings a base and helps keep them in place. Season the cheese as directed, and add the extra pinch of seasoning to the tomato slices in the prosciutto version.

Finish lightly: Arrange the meat, vegetables and rocket before adding the balsamic glaze and olive oil. A light drizzle adds flavour without making the focaccia difficult to hold.

Make them ahead and serve

For a picnic, wrap each filled sandwich in baking parchment and tie it with string if desired. The recipe allows about an hour of chilled storage, or up to 24 hours when you also wrap the parchment in cling film.

Cut through the wrapping just before serving and turn the halves so their cut sides face up. The exposed layers make it easy to see which filling is which.

What to serve alongside

These sandwiches can be served as they are for a picnic or a casual lunch. A crisp green salad or crunchy raw vegetables make a fresh accompaniment.

For a more substantial spread, serve them with fruit or a bowl of olives. Keep additional dressing on the side so the sandwiches stay easy to handle.

Recipe notes & tips

• Make the whipped ricotta ahead and keep it refrigerated until you are ready to assemble.
• Pat the jarred roasted peppers dry so they do not make the bread soggy.
• Let the roasted tomatoes cool before adding them to the vegetarian filling.
• Fold the prosciutto into loose ribbons so it is easier to bite through.
• Use the burrata’s soft centre as well as its firmer outer part for varied texture.
• For packed sandwiches, wrap the parchment in cling film if storing them for longer than about an hour.

Variations

• Extra herbs: Add a few more fresh basil leaves to any of the fillings.
• More vegetables: Add thinly sliced roasted courgette to the turkey and pepper sandwich.
• Different greens: Swap the rocket for baby spinach or watercress.
• No prosciutto: Leave it out of the fig filling for a meat-free combination.
• More tomato: Use extra roasted cherry tomatoes in the vegetarian sandwich if you have them ready.

Common mistakes to avoid

• Warm roasted tomatoes: Let them cool before filling the bread so they do not warm the cheese and greens.
• Wet peppers: Drain and pat the jarred peppers dry to reduce excess moisture.
• Too much dressing: Drizzle sparingly so the focaccia stays manageable.
• Crushed burrata: Spoon the soft centre gently onto the pesto rather than pressing it into the bread.
• Overfilled bread: Keep the toppings within the edges so the sandwich is easier to close and wrap.
• Cutting without wrapping: Wrap first, then cut through the paper to help hold the filling in place.

How to store

Refrigerate the sandwiches for about an hour, or up to 24 hours with the parchment covered in cling film. Keep the whipped ricotta and roasted tomatoes refrigerated if prepared ahead. These sandwiches are best served chilled or at cool room temperature; the recipe does not specify a reheating method.

Frequently asked questions