Focaccia Sandwich

History

Focaccia di Recco and the broader Ligurian focaccia tradition dates back centuries along the Italian Riviera, where bakers in Genoa and surrounding towns perfected the art of the dimpled, olive-oil-soaked flatbread. As focaccia became the bread of everyday life in Liguria, it was naturally split and filled to make a sandwich — a tradition known as 'focaccia farcita.' The most beloved combination pairs the slightly sour, creamy stracchino cheese with thin-sliced mortadella, ripe tomato and fresh basil, creating a sandwich that is at once simple and deeply satisfying. Today focaccia sandwiches are sold from bakeries and street stalls across Genoa and the Ligurian coast.

Ingredients

• Ligurian focaccia (olive oil, flour, sea salt)
• Mortadella
• Stracchino cheese
• Ripe tomato
• Fresh basil
• Extra virgin olive oil

How to Make

1. 1Split a generous slab of Ligurian focaccia horizontally.
2. 2Spread stracchino cheese generously on the bottom half.
3. 3Layer with thin slices of mortadella.
4. 4Add sliced ripe tomato and fresh basil leaves.
5. 5Drizzle with a little extra virgin olive oil.
6. 6Press the top half on firmly and serve at room temperature.

Known for it

• Manuelina Focacceria BistrotVia Roma, 296, 16036 Recco GE, Italy