Focaccia Sandwich with Burrata, Pesto & Roasted Tomatoes
Focaccia Sandwich with Burrata, Pesto & Roasted Tomatoes
Ingredients
For the Homemade Pesto
- 2 garlic cloves, peeled
- 1/4 teaspoon kosher salt
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup extra virgin olive oil
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Focaccia Base
- 1 pound pizza dough, store-bought or homemade
- 2 tablespoons extra virgin olive oil, plus more for drizzling
For Assembly
- 2 cups fresh arugula
- 2 burrata cheese, 4 ounce balls
- 1/2 teaspoon red pepper flakes
- 2 tablespoons balsamic glaze, as needed
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Prepare the Pesto: In a mortar and pestle, crush the garlic cloves with 1/4 teaspoon of kosher salt until a paste forms. Add the fresh basil leaves and continue to crush until well bruised. Stir in the freshly grated Parmesan cheese, then slowly drizzle in 1/2 cup of extra virgin olive oil, mixing until a coarse pesto is formed. Set aside.
⏱️ 10 min
- 2
Roast the Tomatoes: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes have softened and are slightly caramelized. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Remove from heat and set aside.
⏱️ 10 min
- 3
Bake the Focaccia: Preheat your pizza oven to 450°F, or a conventional oven with a pizza stone. On a lightly floured surface, stretch the pizza dough into an oblong or rectangular shape, about 1/4 inch thick. Drizzle 2 tablespoons of olive oil over the dough, then fold it in half lengthwise. Carefully transfer the folded dough to your pizza oven or a baking sheet. Bake for 10-12 minutes, or until golden brown and puffed up like a flatbread or focaccia.
⏱️ 12 min•🌡️ 450
- 4
Assemble the Sandwich: Once the focaccia is baked, carefully remove it from the oven. While still warm, gently open the folded focaccia. Spread a generous layer of the homemade pesto on one side. Layer with fresh arugula, then place the burrata cheese balls on top, gently slicing them open to expose the creamy interior. Sprinkle with red pepper flakes, then spoon the roasted cherry tomatoes over the burrata. Drizzle with 1 tablespoon of extra virgin olive oil and balsamic glaze as needed.
⏱️ 5 min
- 5
Serve: Fold the focaccia back into a sandwich. Cut it in half and serve immediately, enjoying the warm, crispy dough with the fresh, creamy, and savory fillings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Focaccia Sandwich with Burrata, Pesto & Roasted Tomatoes
Ingredients
For the Homemade Pesto
- 2 garlic cloves, peeled
- 1/4 teaspoon kosher salt
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup extra virgin olive oil
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Focaccia Base
- 1 pound pizza dough, store-bought or homemade
- 2 tablespoons extra virgin olive oil, plus more for drizzling
For Assembly
- 2 cups fresh arugula
- 2 burrata cheese, 4 ounce balls
- 1/2 teaspoon red pepper flakes
- 2 tablespoons balsamic glaze, as needed
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Prepare the Pesto: In a mortar and pestle, crush the garlic cloves with 1/4 teaspoon of kosher salt until a paste forms. Add the fresh basil leaves and continue to crush until well bruised. Stir in the freshly grated Parmesan cheese, then slowly drizzle in 1/2 cup of extra virgin olive oil, mixing until a coarse pesto is formed. Set aside.
⏱️ 10 min - 2
Roast the Tomatoes: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes have softened and are slightly caramelized. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Remove from heat and set aside.
⏱️ 10 min - 3
Bake the Focaccia: Preheat your pizza oven to 450°F, or a conventional oven with a pizza stone. On a lightly floured surface, stretch the pizza dough into an oblong or rectangular shape, about 1/4 inch thick. Drizzle 2 tablespoons of olive oil over the dough, then fold it in half lengthwise. Carefully transfer the folded dough to your pizza oven or a baking sheet. Bake for 10-12 minutes, or until golden brown and puffed up like a flatbread or focaccia.
⏱️ 12 min•🌡️ 450 - 4
Assemble the Sandwich: Once the focaccia is baked, carefully remove it from the oven. While still warm, gently open the folded focaccia. Spread a generous layer of the homemade pesto on one side. Layer with fresh arugula, then place the burrata cheese balls on top, gently slicing them open to expose the creamy interior. Sprinkle with red pepper flakes, then spoon the roasted cherry tomatoes over the burrata. Drizzle with 1 tablespoon of extra virgin olive oil and balsamic glaze as needed.
⏱️ 5 min - 5
Serve: Fold the focaccia back into a sandwich. Cut it in half and serve immediately, enjoying the warm, crispy dough with the fresh, creamy, and savory fillings.
⏱️ 1 min