Recipes •

Focaccia sandwich mozzarella pesto


  • 30 g mozzarella
  • 1 tomato
  • 40 g arugula
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 10 g walnuts
  • 30 g broccoli
  • 20 g spinach


Bake focaccia for 5-8 minutes at 220°C, let it cool, and cut in half. Blend walnuts finely. Cook broccoli until al dente. Fry spinach in olive oil. Mix the three ingredients, season with salt and pepper, and add a little olive oil to make a spreadable pesto. Slice mozzarella and tomato, season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Spread both sides of focaccia with pesto and top with mozzarella, tomato, and arugula.

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