Collection · 13 recipes
From a mortadella-and-stracciatella panino to peri-peri chicken and Cuban mojo pork, focaccia makes a generous base for meat.
Pre-cook meats before they go on so they finish safely without over-baking the crumb.
Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
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Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
Read the recipeTangy, buttery hot sauce and shredded chicken over a pillowy focaccia, finished with a cool blue-cheese or ranch drizzle — the flavor of buffalo wings, sliceable.
Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
A savoury Sicilian focaccia piled with molten tuma cheese, bittersweet curly endive, fresh tomato and salty anchovy — a warm, saline, herbaceous bite from the Strait of Messina.
Crisp, curled pepperoni over molten mozzarella on a pillowy focaccia, finished with a sweet-and-spicy hot honey drizzle after baking.
Garlicky citrus-marinated pork and soft sweet onions baked into a tender focaccia, brightened with a spoon of raw Cuban mojo and oregano after the oven.
Silky folds of pistachio-studded mortadella over cool, creamy stracciatella and a shower of crushed pistachios, tucked into warm split focaccia — the panino all of Italy fell for.
Sweet-smoky roasted red pepper and walnut muhammara with a tang of pomegranate molasses, swooped over a warm focaccia and showered with toasted walnuts.
Bird's-eye chili heat, garlic, lemon and smoked paprika from the Portuguese-African peri-peri tradition, over pre-cooked chicken on an airy focaccia.
A warm potato-and-dill focaccia crowned after baking with cold smoked salmon, lemony crème and fresh dill — the fresh, briny flavors of a Nordic smørrebrød.
Salty-sweet prosciutto di Parma, creamy fresh mozzarella, and a peppery tangle of arugula on olive-oil-brushed focaccia — the Italian deli sandwich, done simply.
Smoky cured chorizo rendering pimentón-red oil, nutty Manchego and sweet roasted pepper over a golden focaccia — the flavors of a Spanish tapas bar.
Nigerian yaji — a nutty, smoky suya spice of ground peanut, ginger, chili and paprika — over pre-cooked beef and onion on an airy focaccia.