Recipes › Sandwich › Mortadella and Pistachio Focaccia Recipe

Mortadella and Pistachio Focaccia Recipe

Recipe by Pedro M. A. Neves

This Italian focaccia combines the richness of mortadella with the subtle crunch of roasted pistachios, creating a sophisticated flatbread perfect for lunch or casual entertaining. The soft, dimpled dough is studded with these complementary ingredients and finished with fleur de sel, delivering authentic flavors from Emilia-Romagna. Serve it warm or at room temperature as a sandwich or antipasto.

Ingredients

• 500g all-purpose flour
• 325ml warm water
• 7g instant yeast
• 10g sea salt
• 60ml extra-virgin olive oil, divided
• 100g mortadella, diced into small pieces
• 75g roasted unsalted pistachios, roughly chopped
• 5g fleur de sel
• 2g freshly ground black pepper
• 1g fresh rosemary, finely chopped (optional)

Instructions

1. Combine warm water and instant yeast in a large bowl, let sit for 2 minutes until foamy. Add flour and 7g sea salt, mix with your hands until a shaggy dough forms.

2. Knead the dough for 8 minutes on a lightly oiled work surface until smooth and elastic, adding oil gradually if needed.

3. Place dough in an oiled bowl, cover with a damp cloth, and let rise for 20 minutes at room temperature until increased in volume.

4. Gently turn the dough out onto a parchment-lined 35×25cm baking sheet. Stretch it to fill the sheet, creating an even layer about 1cm thick.

5. Dimple the entire surface with your fingertips, creating the characteristic focaccia texture. Drizzle with 30ml olive oil, distributing evenly.

6. Scatter mortadella pieces and chopped pistachios evenly across the surface, pressing gently into the dough. Sprinkle with fleur de sel, black pepper, and rosemary if using.

7. Let rest uncovered for 10 minutes while the oven preheats to 220°C (425°F).

8. Bake for 20–25 minutes until the top is golden brown and the edges are crisp. The focaccia should sound hollow when tapped on the underside.

9. Transfer to a wire rack and drizzle with remaining 15ml olive oil while still warm. Cool for 5 minutes before slicing.

Substitutions

• For vegetarian: replace mortadella with sun-dried tomatoes or roasted eggplant
• For nut allergy: substitute pistachios with toasted pine nuts or sunflower seeds
• For dairy-free: all ingredients are naturally dairy-free; ensure mortadella is checked for additives
• For gluten-free: use a 1:1 gluten-free flour blend with 10ml extra water

Tips

• Mortadella should be diced small so it doesn't create heavy pockets; avoid thin slices that will shrivel
• Roasted pistachios provide better flavor than raw; if using raw, lightly toast them first at 160°C for 5 minutes
• Dimpling the focaccia prevents large air bubbles and creates the signature appearance; do this gently to avoid deflating the dough
• Serve warm within 2 hours for best texture, though it keeps well wrapped for one day

Mortadella is a protected charcuterie from Bologna, Emilia-Romagna, prized for its delicate pork flavor and visible cubes of fat. Focaccia is the beloved flatbread of Liguria and beyond, but regional variations celebrate local ingredients—this recipe honors the tradition of combining quality cured meats with the region's celebrated nuts and olive oil.

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