Focaccia with mortadella and pistachios is a rustic and irresistible option, perfect when you crave something simple but truly indulgent. A tall, soft base, golden outside and tender inside, holds a rich and creamy filling that wins you over from the first bite.
The contrast between the delicacy of the stracciatella, the aromatic taste of the pistachio pesto and the softness of the mortadella creates a perfect balance, ideal for any time of day. This is an easy and versatile recipe, great for lunch, a fancy brunch or a homemade aperitif.
This focaccia is the right idea to bring something convivial and full of flavour to the table, without complications… try it and you’ll see it’ll be gone in no time!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 4 1/4 cups type 0 flour
- 1 1/4 cups water
- 2 tbsp extra virgin olive oil
- 1 3/4 tsp salt
- 2 1/4 tsp dried baker's yeast
- Maldon salt (or coarse salt, for the surface)
- aromatic herbs (as desired, for the surface)
- 7 oz mortadella
- 3/4 cup pistachio pesto
- 1 cup stracciatella
Tools
- Baking pan
- Stand mixer
- Bowl
- Knife
Preparation
Put the flour and the dry yeast into the stand mixer. Pour the water in a thin stream while mixing with the dough hook at low speed.
Then add the salt and the oil, continue mixing at a slightly higher speed until you obtain a soft, homogeneous dough ball.
Place it in a bowl, cover with cling film and let it rise in a warm place for about 2 hours, or until doubled in size.
After this time, spread the dough into a baking pan previously oiled and lightly dusted with flour or semolina.
Let it rise again for about 1 hour.
When ready, brush the surface with an emulsion of water and oil. Sprinkle as you like with salt flakes and dried aromatic herbs.
Put the pan into a fan oven at 428°F on the lower rack and bake for about 20 minutes. Adjust times and temperature according to your oven’s characteristics.
Remove the focaccia from the oven, let it cool for a few minutes, then cut it in half with a serrated knife.
Spread one half with the pistachio pesto, then add the stracciatella and finally the thinly sliced mortadella.
Close the focaccia without pressing it down, and cut it into wedges.
The focaccia with mortadella and pistachios is ready to be served, tasty and fragrant… enjoy!
Tips and notes
If possible, use a flour (or a mix of flours) for pizza or focaccia; you can easily find them in supermarkets under various brands.
You can replace dried yeast with fresh yeast (about 20-21 g). You can reduce the quantity and increase the rising times.
Adjust baking based on your oven and the baking pan used.
FAQ (Questions and Answers)
How can I substitute the stracciatella?
You can substitute it with burrata, stracchino, robiola or another fresh creamy cheese, including plant-based alternatives.
Can I prepare the focaccia in advance?
Of course, you can prepare it in advance and warm it slightly before serving.
