Focaccia Sandwich
● ItalyFocaccia as a bread predates the Roman empire — ancient flatbreads cooked directly on hearth coals. The Ligurian version, known as focaccia al formaggio when cheese is added, is the definitive form. Using focaccia as sandwich bread is a natural evolution, particularly in Genoa where the port culture created demand for portable, filling food.
The focaccia sandwich is now eaten across Italy but remains most associated with the Ligurian coastline — seaside towns like Recco and Sestri Levante where it's eaten walking along the seafront. The bread's extraordinary depth of flavour from olive oil and sea salt makes it a more interesting sandwich vehicle than any conventional loaf.
Split a thick square of Ligurian focaccia horizontally. Drizzle the cut sides with a little additional olive oil. Layer thick-cut mortadella or prosciutto on the bottom half. Add fresh buffalo mozzarella torn roughly, sun-dried tomatoes in oil, and fresh basil leaves. Close and press gently. Eat at room temperature.