At my house arrosticini always disappear in an instant: my son loves them and I always keep some in the freezer. From that came the idea to wrap them in a soft focaccia dough that in the oven becomes a tasty, super inviting shell. In short, an even more indulgent version, perfect to eat with your hands, just like street food. Serve them hot and bring them to the table when you want something convivial, simple and original. They are perfect for an informal dinner or to share with friends. So go ahead and make a few extra because I assure you they’ll finish sooner than you think!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 10Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for arrosticini in focaccia crust
To make the whole preparation very simple and quick, use a store-bought focaccia base (the rolled kind easily found at the supermarket) and arrosticini already prepared that you just need to thaw before cooking.
- 10 arrosticini (lamb skewers)
- 1 focaccia base
- 3 tbsp extra virgin olive oil
- 1 tbsp water
- 1/2 tsp Bolognese brine
Tools
- 1 Grill pan
- 1 Small bowl
- 1 Pizza cutter
- 1 Brush
- 1 Baking tray
Preparation of arrosticini in focaccia crust
Heat a grill pan very well, lightly oiled, and cook the arrosticini about 3 minutes per side. They should not be completely cooked because they will finish cooking in the oven. I didn’t salt them because salt draws out the juices and you risk having overly dry arrosticini.
Meanwhile, roll out the focaccia base and cut 10 strips with a pizza cutter. I joined the two shorter strips to make one as long as the others.
In a small bowl, mix two tablespoons of oil with one tablespoon of water and half a teaspoon of Bolognese brine. You can buy it at the supermarket or prepare it with my recipe: it’s very easy to make and delicious.
Wrap a strip of focaccia around each arrosticino, covering it completely and sealing the ends.
Place the wrapped arrosticini on a baking tray lined with parchment paper as you go and brush the focaccia rolls with the prepared mixture.
Bake the arrosticini in a preheated static oven at 374°F for 15–20 minutes or until golden brown.
Remove from the oven and brush them with a drizzle of oil to make them shinier. Serve the arrosticini in focaccia crust very hot. Enjoy! Paola
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