Focaccia with pistachio pesto and Mortadella Veroni – Recipe conceived and created by Italian chef and food blogger Sonia Peronaci.

Ingredients for a 14x18in baking pan

For the dough
• Type 0 Flour 8 oz
• Manitoba flour 5,3 oz
• Cereal flour 3,5 oz
• Brewer’s yeast 0,2 oz
• Oil 1,4 oz
• Salt 0,5 g
• Water 12,3 oz
For the filling
• Mortadella Veroni 3,5 oz
• Stracchino 8 oz
• Zucchini 7 oz
• Pistachio pesto 1,7 oz
Allergens: cereals and derivatives, milk and nuts


Place the two types of flour together with the yeast in the bowl of the planetary mixer fitted with a hook. Activate the mixer by pouring the water in which you have dissolved the salt. Once the dough has twisted on the hook, gradually add the oil, waiting for it to be absorbed before adding more; knead until completely absorbed.
As soon as it has risen, add oil to the baking tray abundantly and arrange the dough over the entire surface, creating some dimples with your fingertips. Let the focaccia rise in the oven for about 40 minutes.
Brush the surface with oil and cook it in a preheated static oven at 482°F for about 20 minutes.

For the zucchini

Remove the ends of zucchini, wash and slice them lengthwise, then grill and salt them.

Make the focaccia

When the focaccia is cooked, take it out of the oven, top it with mortadella, stracchino, grilled zucchini, and pistachio pesto, and serve!

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