Ingredients

For the Focaccia Dough

• 17.6 oz / 500 g strong bread flour

• 14.2 fl oz / 420 ml warm water

• 2¼ tsp / 7 g instant yeast

• 2 tsp / 10 g salt

• Olive oil, for drizzling

For the Garlic Herb Butter

• 4 oz / 113 g unsalted butter, softened

• 4 cloves garlic, finely minced

• 2 tbsp / 8 g fresh parsley, finely chopped

• 1 tbsp / 4 g fresh oregano or basil, finely chopped

• Drizzle of olive oil

• Flaky sea salt, for topping

For the Pesto

• 2 cups / 48 g fresh basil leaves, packed

• ⅓ cup / 45 g pine nuts, toasted

• 2 cloves garlic, confit or gently pan-roasted

• ½ cup / 50 g Parmigiano-Reggiano or Pecorino Romano, freshly grated

• ½ cup / 120 ml extra virgin olive oil

• Flaky sea salt and coarse black pepper to taste

For the Marinated Heirloom Tomatoes

• 2 large heirloom tomatoes, sliced thick

• ¼ cup / 60 ml extra virgin olive oil

• 2 tbsp / 30 ml balsamic vinegar

• Fresh basil leaves, torn

• Flaky sea salt and freshly cracked black pepper

For the Sandwich

• ¼ lb / 113 g prosciutto di Parma

• ¼ lb / 113 g hot capocollo

• ¼ lb / 113 g Genoa salami

• 1 large ball fresh burrata

• ½ cup / 75 g roasted red peppers

• 2 cups / 40 g fresh baby arugula

• Extra virgin olive oil, to finish

• Aged balsamic glaze, to finish

• Freshly grated Parmigiano-Reggiano, to finish

• Flaky sea salt and black pepper, to finish

Method

1. Mix the Dough: Combine the flour, water, yeast, and salt — do not let the yeast touch the salt directly at first. Mix until fully incorporated.

2. Rest & Fold: Let the dough rest for 20 minutes. Perform a round of stretch and folds — stretch the dough over itself while turning the bowl on all four sides. Cover and repeat every 20 minutes for 3 rounds total until the dough is smooth and stretchy.

3. First Proof: Drizzle the dough with olive oil, cover, and let it proof for about 1 hour until doubled in size.

4. Second Proof: Drizzle a baking tray generously with olive oil. Tip the dough in and let it proof for another hour.

5. Make the Garlic Herb Butter: Stir together the softened butter, minced garlic, parsley, oregano, a drizzle of olive oil, and a pinch of flaky sea salt until fully combined.

6. Bake the Focaccia: Dimple the dough all over with your fingers. Dollop the garlic herb butter evenly over the top and sprinkle with flaky sea salt. Bake at 425°F / 220°C for 20–22 minutes until golden. Let cool slightly.

7. Make the Pesto: Toast the pine nuts in a dry pan over medium heat until golden brown. In a pilon or food processor, grind the confit garlic, toasted pine nuts, and a pinch of sea salt into a paste. Add the basil leaves and muddle until incorporated. Stir in the grated cheese and stream in the olive oil until a thick, spreadable pesto forms. Season with salt and black pepper to taste.

8. Marinate the Tomatoes: Arrange the sliced tomatoes in a shallow dish. Drizzle generously with olive oil and balsamic vinegar, top with torn basil, and season with sea salt and cracked black pepper. Let sit at room temperature while you assemble.

9. Toast the Focaccia: Slice the focaccia horizontally to open it up. Drizzle the cut sides with olive oil and toast on a hot griddle or skillet — or under the broiler — until golden and crisp.

10. Assemble: Spread a thick layer of pesto across both toasted focaccia halves. On the bottom half, layer the prosciutto, capocollo, and Genoa salami. Add the marinated tomato slices, then tear the burrata over the top and drizzle with olive oil. Add the roasted red peppers, then pile on the arugula. Finish with a drizzle of olive oil and balsamic glaze, freshly grated Parmigiano-Reggiano, flaky sea salt, and cracked black pepper.

Additional Notes

Pesto: This was my first time making pesto and it came out delicious. I felt it was slightly loose, but the flavor was there. The goal is a thick, spreadable consistency — work it until it gets there.

Meat: I added a lot of meat for the video, but personally I wouldn't go that heavy. Use however much you want.

Presentation: Presentation is about 80% of the battle with a sandwich like this. I need to learn how to wrap and cut properly to get a clean cross section — it fell apart on me when I went to cut it, which I knew was going to happen. Still tasted great though.