Italian Focaccia Sandwich (Easy & Fresh)

Name: Italian Focaccia Sandwich (Easy & Fresh)
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/4 cup Olivea Extra Virgin Olive Oil, divided; 1 slab focaccia, one slab (about 9 by 13 inches); 1/4 cup basil pesto; 8 oz fresh mozzarella or burrata, sliced; 4 oz prosciutto, thinly sliced; 2 medium ripe tomatoes, sliced and patted dry; 2 cups baby arugula; 2 tsp red wine vinegar; 1/2 tsp flaky sea salt; 1/4 tsp freshly ground black pepper

A Mediterranean focaccia sandwich layered with creamy mozzarella, prosciutto, tomatoes, and peppery arugula on EVOO-brushed focaccia, finished with a bright olive oil drizzle. Quick to build and full of fresh flavor.

By Olivea Kitchen | Published June 16, 2026

Jump to Recipe

Prep 10 min

Cook 7 min

Total 17 min

Easy

Why We Love This Recipe

A great focaccia sandwich is all about contrast: a pillowy, golden crumb against cool mozzarella, salty prosciutto, and the green bite of fresh arugula. Extra virgin olive oil is the thread that ties it together. We brush the cut focaccia with Olivea EVOO so it toasts into a crisp, savory surface, then finish the assembled sandwich with a generous drizzle that carries pepper, herb, and a little fruity warmth into every bite.

That raw finishing drizzle is where olive oil shines brightest. Our High Phenolic Extra Virgin Olive Oil delivers monounsaturated fats and vitamin E along with polyphenols such as hydroxytyrosol, the olive compound studied for its antioxidant activity. Tomatoes add vitamin C and lycopene, arugula brings vitamin K and folate, and mozzarella contributes calcium and protein.

This is the kind of lunch that feels indulgent yet leans on the building blocks of the Mediterranean table: good bread, ripe vegetables, a little cured meat, and olive oil used with a confident hand. It comes together in minutes and tastes like a long afternoon in Liguria.

View Nutrition Facts

Recipe Success Tips

Choose a sturdy, well-risen focaccia.

You want a slab with an open, airy crumb and enough height to slice in half horizontally. A flat, dense loaf will turn gummy under the fillings. Day-old focaccia actually holds up better than fresh because the crumb has set.

Brush the cut sides with olive oil before toasting.

Painting Olivea EVOO directly onto the exposed crumb creates a light seal that toasts into a crisp, golden surface. This keeps spreads and tomato juices from soaking in and turning the bread soft.

Pat your tomatoes dry.

Sliced tomatoes carry a lot of water, which is the main enemy of a crisp sandwich. Lay the slices on a paper towel, season with a pinch of salt, and let them sit five minutes so they release liquid before they go on the bread.

Save your best oil for the finish.

The drizzle is a raw application, so its flavor lands fully on the palate. A fruity, peppery extra virgin olive oil adds aroma and a gentle bite that a cooked oil cannot. Drizzle it over the arugula just before you close the sandwich.

Press, then rest before slicing.

Set the closed sandwich under a cutting board for a couple of minutes to settle the layers. A short rest lets the bread and fillings meld so each slice holds together cleanly instead of sliding apart.

Season every layer.

A focaccia sandwich is a stack of mild and rich elements, so a small pinch of flaky salt and a crack of black pepper on the mozzarella and tomatoes keeps the whole thing from tasting flat.

Ingredients

servings

1/4 cup Olivea Extra Virgin Olive Oil, divided
1 slab focaccia, one slab (about 9 by 13 inches)
1/4 cup basil pesto
8 oz fresh mozzarella or burrata, sliced
4 oz prosciutto, thinly sliced
2 medium ripe tomatoes, sliced and patted dry
2 cups baby arugula
2 tsp red wine vinegar
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper

Kitchen Tools You'll Need

Serrated Bread Knife

Cutting Board

Pastry Brush

Sheet Pan

Small Bowl

How to Cook Italian Focaccia Sandwich (Easy & Fresh)

PREP

Heat the oven to 400 degrees F. Using a serrated knife, slice the focaccia slab in half horizontally to create a top and bottom, working with a gentle sawing motion so you keep the crumb intact.

Pat the tomato slices dry and season them with a pinch of the flaky salt. In a small bowl, whisk the red wine vinegar with 1 tablespoon of the Olivea Extra Virgin Olive Oil to make a quick dressing for the arugula.

TOAST

Brush the cut sides of both focaccia halves with 2 tablespoons of the Olivea Extra Virgin Olive Oil, reaching into the dimples so the crumb is evenly coated. Place both halves cut side up on a sheet pan.

Toast for 5 to 7 minutes, until the edges are golden and the surface is crisp but the interior stays soft. Watch closely toward the end, since the oiled crumb browns quickly.

ASSEMBLE

Spread the pesto over the cut side of the bottom half. Layer on the sliced mozzarella, then drape the prosciutto in loose folds so it stays airy rather than packed flat.

Add the seasoned tomato slices and a crack of black pepper. Toss the arugula with the vinegar dressing and pile it on top.

Drizzle the remaining 1 tablespoon of Olivea Extra Virgin Olive Oil over the arugula, then close the sandwich with the top half. Press gently, rest 2 minutes, and cut into 4 pieces with the serrated knife.

Recipe Notes

Serving Suggestions

This sandwich is a full lunch on its own, but it loves a bright, acidic side to cut the richness. A simple salad dressed with lemon vinaigrette or a bowl of marinated olives rounds out the plate. For a picnic spread, slice it into small squares and serve alongside a tray of room-temperature vegetables.

Variations

Swap the basil pesto for lemon pesto when you want a brighter, citrus-forward bite, or spread a layer of lemon aioli on the top half for extra creaminess. Vegetarians can skip the prosciutto and add roasted red peppers and a few slices of grilled eggplant. For a heartier version, layer in salami or mortadella alongside the prosciutto.

Bread Sourcing

The bread is half the sandwich, so start with a good slab. If you bake your own, a tall, dimpled rosemary focaccia gives you herb flavor built right into the crumb. A bakery focaccia works just as well; look for one with an open, springy texture and a generous brush of olive oil on top.

Make-Ahead Tips

Toast the focaccia and prep all the components up to a few hours ahead, then assemble just before serving so the bread stays crisp. Keep the dressed arugula separate until the last minute. Once built, the sandwich is best eaten within an hour, though wrapped tightly it will hold for a packed lunch the same day.

Storage Tips

An assembled sandwich does not store well overnight because the bread softens. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days and build fresh when you are ready to eat.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 sandwich quarter

Calories 520

% Daily Value*

Total Fat 28g36%

Saturated Fat 8g40%

Trans Fat 0g

Unsaturated Fat 19g

Monounsaturated Fat 15g

Polyunsaturated Fat 3g

Cholesterol 55mg18%

Sodium 1180mg51%

Total Carbohydrate 42g15%

Dietary Fiber 3g11%

Total Sugars 4g

Includes 0g Added Sugars 0%

Protein 24g48%

Vitamin A 90mcg10%

Vitamin C 12mg13%

Vitamin D 0mcg0%

Calcium 320mg25%

Iron 3mg17%

Potassium 410mg9%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is the best bread for a focaccia sandwich?

Use a tall, well-risen focaccia with an open, airy crumb so it can be split horizontally and hold the fillings. Day-old focaccia works beautifully because the crumb has set and toasts up crisp. Brushing the cut sides with extra virgin olive oil before toasting gives you a golden, sturdy surface.

What fillings go in a focaccia sandwich?

Classic Mediterranean fillings include fresh mozzarella or burrata, prosciutto, ripe tomatoes, basil pesto, and peppery arugula. The combination balances creamy, salty, juicy, and fresh elements. A finishing drizzle of olive oil ties everything together.

Do you toast a focaccia sandwich?

Toasting the cut focaccia halves for 5 to 7 minutes at 400 degrees F is the key to a sandwich that holds together. The oiled crumb crisps into a savory surface that resists sogginess. You can also toast the fully assembled sandwich for a warm, melty version.

Can I make a focaccia sandwich ahead of time?

Toast the bread and prep the components a few hours ahead, then assemble just before serving so the focaccia stays crisp. Keep the dressed arugula separate until the last minute. A fully built sandwich is best eaten within an hour.

How do I keep a focaccia sandwich from getting soggy?

Pat the tomato slices dry and salt them first so they shed excess water, and brush the cut bread with olive oil before toasting to create a light seal. Dress the arugula lightly and assemble close to serving time. These steps keep the crumb crisp.

What olive oil should I use for a focaccia sandwich?

Use a fruity, peppery extra virgin olive oil for both brushing the bread and the finishing drizzle. Because the drizzle is raw, its flavor lands fully on the palate, so a high quality oil like Olivea EVOO makes a real difference. It adds aroma and a gentle bite that elevates the whole sandwich.

Can I make a vegetarian focaccia sandwich?

Yes. Skip the prosciutto and build the sandwich around mozzarella or burrata, roasted red peppers, grilled eggplant, and arugula. The pesto and olive oil drizzle keep it rich and satisfying without any meat.

Is a focaccia sandwich Italian?

Focaccia is a beloved Italian flatbread, especially associated with Liguria and Genoa, and the sandwich version is a staple of Italian deli and street food culture. Pairing it with prosciutto, mozzarella, and olive oil keeps it firmly in the Mediterranean tradition.

How many calories are in a focaccia sandwich?

This recipe runs about 520 calories per quarter sandwich, with much of the fat coming from heart-healthy extra virgin olive oil, mozzarella, and prosciutto. You can lighten it by reducing the cheese or serving smaller portions alongside a salad.

What can I serve with a focaccia sandwich?

A bright, acidic side balances the rich sandwich well. Try a green salad with lemon vinaigrette, a bowl of marinated olives, or room-temperature ratatouille. For a crowd, slice the sandwich into small squares for an easy shareable platter.