Mortadella and Burrata Focaccia Sandwich with Pistachio Pesto

Method

1. Pour the lukewarm water into a large bowl, dissolve the yeast, then add the flour, salt and olive oil and squeeze everything together with a wet hand for about 2 minutes until no dry flour remains. Cover and leave 30 min, then fold: stretch one edge up and over to the other side, on all four sides. Fold and rest 30 min 3 times in total, until the dough is smooth and springy.

   Add in this stepLukewarm water (about 35 °C) 150 mlInstant dried yeast 1.5 gBread flour 200 gFine salt 4 gExtra virgin olive oil 1 tbsp

2. Oil a 20×30 cm tin, tip in the dough, turn it once and push it out to the corners with your fingertips. For a sandwich it should be thinner than a classic focaccia. Cover and leave somewhere warm for 1 h, until doubled, and heat the oven to 230 °C during the last 20 minutes.

   Add in this stepExtra virgin olive oil 1½ tbsp

3. Press dimples right to the bottom with oiled fingertips and sprinkle with the flaky salt. Bake on the lowest shelf of the oven at 230 °C for 18 min, until golden and crisp on top and underneath. Turn it out onto a wire rack straight away and cool for 20 min; cut it hot and the crumb squashes and turns gummy.

   Add in this stepFlaky sea salt ½ tsp

   oven

4. While it cools, make the pesto: blitz the pistachios, basil, parmesan, lemon juice and the remaining olive oil in a mini blender until fairly fine but still a little textured. If it is too stiff, loosen it with a spoonful or two of cold water until spreadable. No blender? Chop everything very finely with a knife and stir together.

   Add in this stepShelled unsalted pistachios 40 gBasil leaves 10 gParmigiano Reggiano, grated 20 gLemon juice 1 tspExtra virgin olive oil 2½ tbsp

5. Cut the focaccia into one piece per sandwich and slice each one open horizontally with a serrated knife, like a book. Heat a dry frying pan over medium heat and toast the pieces cut side down for 2 min, until lightly golden, in batches if your pan is small. This keeps the bread from going soggy under the fillings.

   medium heat

6. Spread both cut sides generously with pesto. Fold the mortadella slices loosely one by one so they ruffle up, tear the burrata over the top and add the rocket. Close the sandwich, press gently with your palm, cut in half and serve straight away.

   Add in this stepMortadella, thinly sliced 120 gBurrata (125 g balls) 1Rocket (arugula) 20 g