Festa Focaccia Sandwich

• 24 oz NY style pizza dough (at least 63% hydration)
• 2 fl oz Olive oil (plus more for pan and drizzle)
• 8 oz Stracciatella cheese
• 8 oz Mortadella, thinly sliced
• 4 oz Pistachio cream
• 2 oz Pistachios, roughly crushed
• 0.5 tsp Flaky sea salt

Step 1

Temper — Remove dough from fridge 2 hours before baking and let come fully to room temp. Tip: Cold dough won't stretch — this step is essential.

💡 Tip: Temper the dough directly in a lightly oiled rectangular container (e.g., Rubbermaid) — it will naturally relax into the shape, making it much easier to transfer to the pan and stretch to the corners.

Step 2

Pan — Coat a 10x14 pan generously with olive oil, transfer dough, and press to fit. Drizzle olive oil over the top and dimple deeply with your fingers.

Step 3

Rest — Cover and let rest 30–45 minutes until slightly puffed. Re-dimple before baking.

💡 Tip: If your oven has a proof setting, place the covered pan inside to expedite the process and cut proofing time significantly.

Step 4

Bake — Turn the top burner completely off and set oven to 500–600°F. Place pan on the oven floor and bake 6–8 minutes until deep golden brown on top and crispy on the bottom.

💡 Tip: Check the bottom at 6 minutes by lifting an edge with a spatula — you want a deep, even golden crust.

Step 5

Cool & spread — Rest 5 minutes, then slice focaccia in half horizontally. Spread pistachio cream generously on the bottom half.

Step 6

Build — Layer mortadella over the pistachio cream, then spoon stracciatella over the top. Scatter crushed pistachios, finish with a drizzle of olive oil and a pinch of flaky sea salt.

Step 7

Serve — Press the top half of the focaccia down gently and slice into 4 sandwiches. Serve immediately.