Ingredients

• 1 (3×4-inch) piece Focaccia (see recipe below)
• 1 Tbsp. Pistachio Pesto (see recipe below)
• 3 slices mortadella
• ¼ cup arugula
• 2 oz. burrata cheese
  
  

Directions

1. Cut Focaccia in half horizontally; toast both halves. Spread Pistachio Pesto evenly on cut side of top half.

2. Layer the mortadella, arugula, and burrata on the bottom half. Add the top half of the Focaccia and gently press. Serve immediately.

NOTE: See below for our homemade Focaccia and Pistachio Pesto recipes...

Focaccia

Total 3 hours 50 minutes | Active 15 minutes | Makes 8 servings

Ingredients

• 2 cups (450 g) warm water (100 to 105°F)
• 1 packet (7 g) instant yeast
• 1 tsp. sugar
• 3¾ cups (600 g) all-purpose flour
• 2 tsp. kosher salt
• 5 Tbsp. olive oil, divided, plus more for greasing
• ¾ tsp. flaky salt
  
  

Directions

1. Combine the warm water, yeast, and sugar in the bowl of a stand mixer fitted with the dough hook. Let mixture sit 3 to 5 minutes to allow yeast to activate. (When active, the yeast will bloom in the sugar-water mixture, creating a foamy layer on the surface.) Meanwhile, in a medium bowl whisk together the flour and kosher salt.

2. Turn the mixer to low and add the flour mixture. Mix 1 to 2 minutes or until combined. Add 2 Tbsp. olive oil. Increase speed to medium; mix 5 minutes. The dough will be sticky.

3. Transfer dough to a lightly greased bowl, using a rubber spatula to scrape it out of the mixing bowl. Gently turn dough to coat with oil. Cover with a damp towel; let rise 1 hour or until double in size.

4. Use greased hands to grab the edge of the risen dough opposite you and stretch it upward until it resists. Fold it forward over the rest of the dough, pressing it into itself. Repeat, turning the bowl as you go, until the dough pulls away from sides of bowl. This should take about four turns. Cover with a damp towel and let rise 1 hour.

5. Brush an 11×13-inch baking pan with 2 Tbsp. olive oil. Transfer dough to the prepared pan and turn it to coat all sides with oil. Press dough toward edges of pan. (If the dough springs back when you press it toward the edges, let it rest 10 minutes before stretching again.) Cover and let rise about 45 minutes or until double in size.

6. Preheat oven to 450°F. Drizzle the remaining 1 Tbsp. olive oil over surface of dough. Use your fingers to press dimples over the surface of the dough. Generously sprinkle with flaky salt. Bake 20 to 25 minutes or until the internal temperature reaches 190°F. Transfer to a wire rack and let cool about 30 minutes before cutting.

Pistachio Pesto

Total 15 minutes | Active 15 minutes | Makes about 1¼ cups

Ingredients

• 2 cups lightly packed fresh basil leaves
• 2 small ice cubes
• ½ cup grated Parmigiano Reggiano cheese (2 oz.)
• ⅓ cup salted roasted pistachios
• 1 tsp. kosher salt
• ½ cup olive oil
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice
• 1 clove garlic, grated
  
  

Directions

1. Combine basil and ice in a food processor. Pulse 4 to 6 times or until basil is roughly chopped and ice is evenly dispersed.

2. Add Parmigiano Reggiano, pistachios, and salt; pulse until mixture is finely minced and uniform. Add the olive oil, lemon zest, lemon juice, and grated garlic. Pulse until a smooth paste forms.

TO STORE: Store in an airtight container in the refrigerator up to 5 days.

Adapted from the summer 2026 issue of Magnoliass Journal.