Festa Focaccia Sandwich

• 680 g NY style pizza dough (at least 63% hydration)
• 60 ml Olive oil (plus more for pan and drizzle)
• 225 g Stracciatella cheese
• 225 g Mortadella, thinly sliced
• 120 g Pistachio cream
• 60 g Pistachios, roughly crushed
• 4 g 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.

Author

Brandon Price

Restaurateur & Pizza Ambassador

Brandon Price built his reputation the hard way — behind the line. After years owning and operating his own restaurant, Brandon developed an obsessive attention to dough, fire, and flavor that most home cooks never get to experience. When he stepped away from the restaurant world, he brought that professional discipline to the backyard and turned it into one of the most-followed pizza accounts online. Known for his approachable style and willingness to experiment, Brandon breaks down complex techniques into simple, repeatable steps anyone can follow. From classic Neapolitan to creative fusion builds, he proves that world-class pizza doesn't require a commercial kitchen — just the right oven, the right fundamentals, and a willingness to learn. As a Festa ambassador, Brandon bridges the gap between professional kitchens and backyard cooking, showing that restaurant-quality results are within reach for everyone.