31 Irresistible Focaccia Sandwich Recipes for All Tastes

Nothing beats the satisfying crunch of focaccia when you’re craving a next-level sandwich experience. Whether you’re planning quick weeknight dinners, packing impressive lunches, or hosting casual gatherings, these 31 irresistible recipes offer something for every taste and occasion. Get ready to transform your sandwich game with creative fillings and flavor combinations that will have everyone asking for seconds!

Roasted Vegetable Focaccia Sandwich

Perfect for using up that farmers’ market haul, this roasted vegetable focaccia sandwich transforms simple ingredients into a satisfying meal. Packed with Mediterranean flavors and customizable fillings, it’s ideal for lunchboxes or picnics. The key is roasting the vegetables until they’re caramelized and tender.

Ingredients

• 1 large focaccia loaf, sliced horizontally – I grab mine from the local bakery for better texture
• 2 cups mixed vegetables (bell peppers, zucchini, red onion), chopped into 1-inch pieces – use whatever looks freshest at the market
• 3 tbsp extra virgin olive oil – my go-to for roasting as it adds fruity notes
• 1 tsp dried oregano – rub between your palms to release the oils
• 1/2 tsp garlic powder – I prefer this over fresh for even distribution
• 4 oz fresh mozzarella, sliced – room temperature melts more evenly
• 1/4 cup basil pesto – homemade or quality store-bought works great

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the chopped vegetables with 2 tablespoons olive oil, oregano, and garlic powder until evenly coated.
3. Spread vegetables in a single layer on the baking sheet – don’t crowd them or they’ll steam instead of roast.
4. Roast for 20-25 minutes until vegetables are tender with browned edges, stirring halfway through.
5. While vegetables roast, brush the cut sides of the focaccia with remaining 1 tablespoon olive oil.
6. Place focaccia cut-side up on a separate baking sheet and toast for 5-7 minutes until lightly crisp.
7. Spread pesto evenly on the bottom half of the toasted focaccia.
8. Layer roasted vegetables over the pesto, arranging them evenly across the surface.
9. Place mozzarella slices over the vegetables, covering most of the surface area.
10. Assemble the sandwich by placing the top focaccia half over the fillings.
11. Wrap the entire sandwich tightly in foil and let rest for 5 minutes – this helps the flavors meld and makes slicing cleaner.
12. Cut into quarters using a serrated knife for clean cuts through the crust.

Mouthwatering caramelized vegetables contrast with the creamy mozzarella and herbaceous pesto. The focaccia’s chewy texture holds up beautifully against the hearty fillings without getting soggy. For a picnic, wrap individual quarters in parchment paper and tie with kitchen twine for easy handling.

Chicken Pesto Focaccia Delight

Baking this chicken pesto focaccia feels like creating edible art. Perfect for busy weeknights when you want something impressive without the fuss. The combination of tender chicken and herby pesto baked into fluffy bread never disappoints.

Ingredients

– 1 lb boneless chicken breasts, sliced thin for quick cooking
– 1 cup store-bought pesto (I always grab the basil-heavy kind)
– 3 cups all-purpose flour, plus extra for dusting
– 1 packet active dry yeast (check the expiration date!)
– 1 cup warm water (around 110°F – test it on your wrist)
– 2 tbsp extra virgin olive oil, plus more for drizzling
– 1 tsp kosher salt
– 1/2 cup shredded mozzarella cheese (the whole milk version melts better)
– 1/4 cup grated Parmesan cheese
– 1 tsp garlic powder
– Fresh basil leaves for garnish

Instructions

1. Combine warm water, yeast, and 1 tablespoon olive oil in a large bowl and let sit for 5 minutes until foamy.
2. Mix in flour and salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
5. While dough rises, season chicken slices with garlic powder and salt.
6. Heat remaining olive oil in a skillet over medium-high heat.
7. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F.
8. Shred cooked chicken using two forks and mix with 3/4 cup pesto.
9. Punch down risen dough and press into a greased 9×13 inch baking pan.
10. Spread remaining 1/4 cup pesto evenly over the dough surface.
11. Top with shredded chicken mixture, spreading to cover completely.
12. Sprinkle mozzarella and Parmesan cheeses evenly over the chicken.
13. Let the assembled focaccia rest for 15 minutes while preheating oven to 400°F.
14. Bake for 20-25 minutes until edges are golden brown and cheese is bubbly.
15. Remove from oven and immediately garnish with fresh basil leaves.
16. Let cool for 10 minutes before slicing into squares.

Perfectly golden with a crisp bottom crust and pillowy interior, this focaccia delivers bold pesto flavor in every bite. Pull it apart warm for that irresistible cheese stretch, or serve squares alongside a simple green salad. The leftovers make incredible next-day sandwiches when toasted lightly.

Classic Italian Focaccia Caprese

Crispy, chewy, and bursting with fresh flavors, this focaccia brings Italy to your kitchen. Caprese toppings transform simple bread into a showstopper. Perfect for gatherings or a satisfying solo meal.

Ingredients

– 4 cups bread flour (higher protein makes the best crumb)
– 1 ½ cups warm water (around 110°F—test on your wrist)
– 2 tsp active dry yeast (I always proof mine first)
– 2 tbsp extra virgin olive oil plus more for drizzling (my go-to for flavor)
– 1 tsp fine sea salt (don’t skip—it balances the sweetness)
– 2 large tomatoes, sliced ¼-inch thick (room temp prevents soggy bread)
– 8 oz fresh mozzarella, sliced (the wet-packed kind melts beautifully)
– ¼ cup fresh basil leaves (torn by hand for less bruising)
– Coarse sea salt for sprinkling (adds a nice crunch)

Instructions

1. Combine warm water, yeast, and 1 tsp sugar in a small bowl; let sit for 5 minutes until foamy.
2. Whisk flour and fine sea salt in a large mixing bowl.
3. Pour yeast mixture and 2 tbsp olive oil into flour; stir with a wooden spoon until a shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
6. Punch down dough and stretch it into a greased 9×13-inch baking pan.
7. Dimple the dough deeply with your fingertips all over.
8. Drizzle generously with olive oil and sprinkle coarse sea salt evenly.
9. Arrange tomato and mozzarella slices in overlapping rows on top.
10. Let rise uncovered for 20 minutes while preheating oven to 425°F.
11. Bake for 20–25 minutes until golden brown and cheese is bubbly.
12. Immediately top with torn basil leaves and cool for 10 minutes before slicing.
Vibrant and aromatic, this focaccia boasts a crisp crust with a tender, airy interior. The juicy tomatoes and creamy mozzarella melt into each bite, while fresh basil adds a peppery finish. Serve it warm alongside soup or tear into chunks for a casual appetizer.

Turkey and Swiss on Herb Focaccia

Grab your apron—this turkey and Swiss on herb focaccia is the sandwich you’ll crave all week. Generously stacked with quality ingredients, it transforms basic lunch fare into something special. Get ready for layers of flavor in every bite.

Ingredients

– 1 large herb focaccia loaf, sliced horizontally (I grab mine from the local bakery for better texture)
– ½ pound sliced roasted turkey breast (thick-cut holds up best against the bread)
– 4 slices Swiss cheese (aged Swiss melts beautifully without becoming greasy)
– ¼ cup mayonnaise (Duke’s is my go-to for its tangy kick)
– 1 tablespoon Dijon mustard (Grey Poupon adds nice complexity)
– 4 butter lettuce leaves (crisp iceberg works too, but butter lettuce has a delicate sweetness)
– 2 tablespoons unsalted butter, softened (room temp spreads evenly without tearing the bread)

Instructions

1. Preheat your oven to 375°F.
2. Place both focaccia halves cut-side up on a baking sheet.
3. Spread 1 tablespoon softened butter evenly over the cut side of each focaccia half.
4. Toast the focaccia in the preheated oven for 5–7 minutes, until the edges turn golden brown.
5. Remove the focaccia from the oven and let it cool for 2 minutes.
6. Spread mayonnaise evenly over the bottom focaccia half.
7. Spread Dijon mustard evenly over the top focaccia half.
8. Layer the sliced turkey breast neatly over the mayonnaise-coated half.
9. Place Swiss cheese slices directly on top of the turkey.
10. Arrange butter lettuce leaves over the Swiss cheese.
11. Carefully place the top focaccia half (mustard-side down) onto the lettuce.
12. Press the sandwich together firmly with your palms for 10 seconds to compress the layers.
13. Use a serrated knife to slice the sandwich into 4 equal portions. Don’t rush this—a gentle sawing motion keeps the fillings intact.
14. Serve immediately while the focaccia is still warm and the cheese is slightly melted. Did you notice how the toasted, buttery focaccia contrasts with the cool, crisp lettuce? The aged Swiss adds a nutty depth that complements the savory turkey perfectly. Try serving it with a side of dill pickle spears for a bright, acidic counterpoint.

Prosciutto and Arugula Focaccia

Sometimes the best recipes happen when you combine simple, quality ingredients. Savory prosciutto and peppery arugula transform basic focaccia into something special. This version comes together quickly with minimal fuss.

Ingredients

– 3 cups all-purpose flour (I prefer King Arthur for consistent results)
– 1 cup warm water (around 110°F – test it on your wrist like baby formula)
– 2 tsp active dry yeast (check the expiration date – old yeast won’t rise properly)
– 1 tbsp honey (local wildflower honey adds nice floral notes)
– 1 tsp kosher salt (Diamond Crystal is my go-to for better control)
– ¼ cup extra virgin olive oil plus more for drizzling (splurge on the good stuff here)
– 4 oz thinly sliced prosciutto (get it from the deli counter, not pre-packaged)
– 2 cups fresh arugula (the younger leaves are less bitter)
– Flaky sea salt for finishing (Maldon makes everything better)
– Freshly cracked black pepper

Instructions

1. Combine warm water, yeast, and honey in a large bowl and let sit for 5 minutes until foamy.
2. Add flour and kosher salt to the yeast mixture and stir with a wooden spoon until shaggy dough forms.
3. Pour in ¼ cup olive oil and mix until incorporated. Tip: The oil will make the dough extra tender.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
6. Preheat oven to 425°F and pour 2 tablespoons olive oil into a 9×13 inch baking pan.
7. Press risen dough into the oiled pan, stretching to fit corners. Tip: Oil your fingers to prevent sticking.
8. Use your fingertips to create deep dimples across the entire surface of the dough.
9. Drizzle with additional olive oil and sprinkle with flaky sea salt.
10. Bake for 20-22 minutes until golden brown and crisp around the edges.
11. Remove from oven and immediately arrange prosciutto slices over the hot focaccia.
12. Scatter arugula evenly across the surface. Tip: The residual heat will slightly wilt the greens.
13. Finish with a final drizzle of olive oil and generous cracked black pepper.
14. Let cool for 10 minutes before slicing into squares. A final sprinkle of flaky salt right before serving makes the flavors pop. The crisp bottom contrasts beautifully with the chewy interior, while the salty prosciutto plays against the peppery arugula. Serve it warm as a standout appetizer or slice it horizontally for an impressive sandwich base.

Grilled Vegetable Medley Focaccia

Summer vegetables shine when grilled and piled high on freshly baked focaccia. This recipe transforms simple ingredients into a stunning centerpiece that’s perfect for gatherings or a hearty lunch. Skip the fuss—this method delivers maximum flavor with minimal effort.

Ingredients

• 1 ½ cups warm water (around 110°F—test it with your finger; it should feel comfortably warm)
• 2 tsp active dry yeast (I always check the expiration date to ensure it’s fresh)
• 4 cups all-purpose flour, plus extra for dusting (I like to use King Arthur for consistent results)
• 1 tsp kosher salt
• ¼ cup extra virgin olive oil, plus more for drizzling (a good-quality oil makes all the difference here)
• 1 medium zucchini, sliced lengthwise into ¼-inch strips
• 1 red bell pepper, cored and quartered
• 1 small red onion, cut into ½-inch rounds (keep the rings intact so they don’t fall apart on the grill)
• 1 tbsp balsamic glaze (my secret weapon for adding a sweet-tangy finish)
• Flaky sea salt for sprinkling (Maldon is my go-to for that final crunch)

Instructions

1. Combine warm water and yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add flour, kosher salt, and ¼ cup olive oil to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. While dough rises, preheat grill to medium-high heat (about 400°F).
7. Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil in a large bowl.
8. Grill vegetables for 3-4 minutes per side until tender with visible char marks.
9. Transfer grilled vegetables to a cutting board and roughly chop into bite-sized pieces.
10. Punch down risen dough and press into a greased 9×13-inch baking sheet.
11. Dimple dough deeply with your fingertips all over the surface.
12. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt.
13. Bake at 425°F for 18-20 minutes until golden brown and crisp on edges.
14. Arrange chopped grilled vegetables evenly over hot focaccia.
15. Drizzle with balsamic glaze just before serving.

Blistered vegetables add smoky depth to the pillowy, olive oil-rich bread. The contrast between crisp edges and soft crumb makes each bite satisfying. Serve it warm, torn into rustic pieces for a casual appetizer, or slice it thick for a standout sandwich base.

Smoked Salmon and Avocado Focaccia

Whip up this smoked salmon and avocado focaccia when you need an impressive yet effortless lunch. The combination of creamy avocado and smoky salmon creates perfect balance. It comes together in under 15 minutes with minimal prep work.

Ingredients

– 1 large focaccia loaf (I grab mine from the local bakery for better texture)
– 8 ounces smoked salmon slices (cold-smoked works best for silky texture)
– 2 ripe avocados (look for slightly soft ones that yield to gentle pressure)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons fresh lemon juice (freshly squeezed makes all the difference)
– 1/4 cup red onion, thinly sliced (soak in ice water for 5 minutes to mellow the bite)
– 1 tablespoon capers (drained well to avoid excess brine)
– Fresh dill sprigs for garnish (don’t skip – it brightens everything up)

Instructions

1. Place the focaccia loaf on a cutting board and slice it in half horizontally using a serrated bread knife.
2. Drizzle 2 tablespoons of olive oil evenly over the cut sides of both focaccia halves.
3. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
4. Mash the avocado with a fork until slightly chunky, leaving some texture for interest.
5. Stir in the lemon juice and remaining 2 tablespoons of olive oil until fully incorporated.
6. Spread the avocado mixture evenly over the bottom half of the focaccia, going all the way to the edges.
7. Arrange the smoked salmon slices in a single layer over the avocado spread, slightly overlapping them.
8. Scatter the thinly sliced red onion evenly across the salmon layer.
9. Sprinkle the drained capers over the onion layer, distributing them evenly.
10. Place the top focaccia half over the layered ingredients and press down gently.
11. Cut the assembled focaccia into 8 equal wedges using a sharp knife.
12. Garnish each wedge with fresh dill sprigs before serving immediately.

This focaccia delivers fantastic textural contrast between the crisp bread, creamy avocado, and silky salmon. The lemon cuts through the richness while the capers provide salty bursts. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal.

Buffalo Chicken Focaccia Surprise

Tired of the same old game day snacks? This Buffalo Chicken Focaccia Surprise delivers spicy, cheesy goodness in every bite. The hidden layer of buffalo chicken makes it a true crowd-pleaser that disappears fast.

Ingredients

– 3 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup warm water (around 110°F – test it on your wrist like baby formula)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 packet active dry yeast
– 1 tsp sugar
– 1 tsp salt
– 2 cups shredded cooked chicken (rotisserie chicken works perfectly here)
– 1/2 cup buffalo sauce (Frank’s RedHot is my preference for authentic flavor)
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled blue cheese (don’t skip this – it makes the dish)
– 2 tbsp melted butter
– 1/4 cup chopped celery
– 2 tbsp ranch dressing for drizzling

Instructions

1. Combine warm water, yeast, and sugar in a large bowl and let sit for 5 minutes until foamy.
2. Mix in olive oil, flour, and salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
5. While dough rises, toss shredded chicken with buffalo sauce in a medium bowl.
6. Preheat oven to 400°F and grease a 9×13 inch baking pan.
7. Punch down risen dough and press it evenly into the prepared pan.
8. Spread buffalo chicken mixture over the dough, leaving a 1-inch border around edges.
9. Sprinkle mozzarella cheese evenly over the chicken layer.
10. Top with crumbled blue cheese and chopped celery.
11. Fold the exposed dough edges over the filling to create a border.
12. Brush the dough edges with melted butter using a pastry brush.
13. Bake for 20-25 minutes until golden brown and cheese is bubbly.
14. Remove from oven and immediately drizzle with ranch dressing.
15. Let cool for 5 minutes before slicing into squares.

Zesty and satisfying, the crispy focaccia base contrasts beautifully with the spicy, saucy chicken filling. Serve it warm with extra ranch for dipping, or slice it into smaller pieces for the perfect party appetizer that always gets compliments.

Mediterranean Focaccia with Hummus

Rising with golden olive oil pockets and scattered herbs, this Mediterranean focaccia makes the perfect vehicle for creamy hummus. It’s a simple, impressive bread that bakes up fluffy and fragrant. Pair it with homemade hummus for a snack that feels both rustic and refined.

Ingredients

– 3 ½ cups all-purpose flour (I like King Arthur for consistent results)
– 1 ¼ cups warm water (around 110°F—warm to the touch but not hot)
– 2 ¼ tsp active dry yeast (check the expiration date for best rise)
– 1 tsp granulated sugar (helps activate the yeast)
– 1 tsp salt (I use fine sea salt for even distribution)
– ¼ cup extra virgin olive oil, plus more for drizzling (a good quality oil makes a difference)
– 1 tbsp dried oregano (crush it between your fingers to release more flavor)
– 1 can (15 oz) chickpeas, drained and rinsed (save a few for garnish)
– ¼ cup tahini (stir well if oil has separated)
– 3 tbsp lemon juice (freshly squeezed tastes brightest)
– 1 small garlic clove, minced (adjust to your preference)
– ¼ tsp ground cumin (toasted cumin adds depth)
– 3–4 tbsp ice water (for ultra-creamy hummus texture)
– Flaky sea salt for finishing (Maldon is my favorite)

Instructions

1. Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. Add flour, salt, and 2 tbsp olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead dough on a floured surface for 8 minutes until smooth and elastic. Tip: Windowpane test—stretch a small piece; it should thin without tearing.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
5. Press dough into a greased 9×13-inch baking pan. Dimple deeply with your fingers.
6. Drizzle with 2 tbsp olive oil and sprinkle with oregano. Let rest for 20 minutes.
7. Preheat oven to 425°F. Bake focaccia for 18–20 minutes until golden brown. Tip: Tap the bottom—it should sound hollow when done.
8. While focaccia bakes, combine chickpeas, tahini, lemon juice, garlic, and cumin in a food processor.
9. Blend until smooth, scraping down sides. With processor running, slowly add ice water until creamy. Tip: Ice water prevents hummus from overheating and becoming grainy.
10. Spread hummus on cooled focaccia, garnish with reserved chickpeas, flaky salt, and a drizzle of olive oil. Cut into squares and serve. Crusty, olive oil-soaked bread contrasts with the smooth, lemony hummus. For a vibrant twist, top with sliced cucumbers and a sprinkle of sumac before serving.

Spicy Meatball Focaccia Subs

Satisfyingly messy and packed with flavor, these spicy meatball focaccia subs are perfect for game day or weeknight dinners. The soft focaccia soaks up the spicy tomato sauce while keeping everything contained. You’ll love how the melted provolone brings it all together.

Ingredients

– 1 lb ground beef (80/20 works best for juicy meatballs)
– 1/2 cup breadcrumbs (I prefer panko for extra crunch)
– 1 large egg, room temperature (binds everything perfectly)
– 2 cloves garlic, minced (fresh is always better)
– 1 tsp red pepper flakes (adjust for your heat preference)
– 1/4 cup grated Parmesan cheese (the good stuff, not the shaker kind)
– 2 cups marinara sauce (homemade or your favorite jarred brand)
– 4 focaccia rolls (I look for the soft, bakery-fresh ones)
– 4 slices provolone cheese (melts beautifully over the meatballs)
– 2 tbsp olive oil (extra virgin is my go-to for cooking)

Instructions

1. Preheat your oven to 375°F.
2. Combine ground beef, breadcrumbs, egg, minced garlic, red pepper flakes, and Parmesan in a large bowl.
3. Mix with your hands until just combined—overmixing makes tough meatballs.
4. Form the mixture into 16 equal-sized meatballs, about 1.5 inches each.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown meatballs on all sides, about 6-8 minutes total—they should have a nice crust but won’t be cooked through.
7. Pour marinara sauce around the meatballs in the skillet.
8. Bring sauce to a simmer, then transfer skillet to preheated oven.
9. Bake for 15 minutes until meatballs reach 165°F internally.
10. While meatballs bake, slice focaccia rolls horizontally, keeping one edge attached.
11. Remove skillet from oven and place provolone slices over meatballs.
12. Return to oven for 2-3 minutes until cheese is melted and bubbly.
13. Use a slotted spoon to transfer 4 meatballs into each focaccia roll.
14. Spoon extra sauce over the meatballs before closing the sandwiches.
Velvety tomato sauce coats each tender meatball, while the focaccia provides a sturdy yet soft vessel that holds up to the juiciness. The spicy kick builds gradually with each bite, balanced by the creamy provolone. Serve these open-faced with extra sauce for dipping, or wrap them in parchment paper for easy handling during parties.

Capicola and Provolone Focaccia

Vividly layered with savory cured meat and melted cheese, this focaccia transforms simple ingredients into a showstopping bread. Perfect for sandwiches or tearing apart warm from the oven, it’s surprisingly straightforward to make. You’ll love the crispy bottom and airy crumb that holds up to the bold flavors.

Ingredients

– 3 ½ cups bread flour (I prefer King Arthur for its consistent protein content)
– 1 ¼ cups warm water at 110°F (test on your wrist—it should feel comfortably warm)
– 2 tsp active dry yeast (check the expiration date for best rise)
– 1 tbsp honey (local wildflower honey adds a subtle floral note)
– 1 ½ tsp fine sea salt (I always use Diamond Crystal for its lighter texture)
– ¼ cup extra virgin olive oil plus more for drizzling (a robust California olive oil stands up to the toppings)
– 8 oz thinly sliced capicola (ask your deli counter to slice it paper-thin)
– 6 oz provolone cheese, thinly sliced (low-moisture provolone melts beautifully without making the dough soggy)
– 2 tsp fresh rosemary leaves (fresh makes all the difference here)
– Flaky sea salt for finishing (Maldon salt creates delightful crunchy bursts)

Instructions

1. Combine warm water, yeast, and honey in a large bowl and let sit for 5 minutes until foamy.
2. Add bread flour, fine sea salt, and ¼ cup olive oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
6. Press dough into a 9×13 inch baking pan that’s been generously coated with olive oil.
7. Use your fingertips to create deep dimples across the entire surface of the dough.
8. Drizzle 2 tablespoons of olive oil over the dimpled dough, making sure it pools in the indentations.
9. Arrange capicola slices evenly over the dough, slightly overlapping them.
10. Layer provolone cheese slices over the capicola, covering the surface completely.
11. Sprinkle fresh rosemary leaves evenly across the cheese layer.
12. Let the topped dough rest uncovered for 20 minutes while preheating oven to 425°F.
13. Bake on the middle rack for 22-25 minutes until the crust is golden brown and cheese is bubbly.
14. Remove from oven and immediately sprinkle with flaky sea salt.
15. Let cool in the pan for 10 minutes before transferring to a cutting board.
Kneading develops the gluten structure that gives this focaccia its characteristic chew. Keep an eye on the bottom crust—it should be deep golden brown when properly baked. Knowing when it’s done is easy: the cheese will be perfectly melted with lightly browned edges. Serve warm slices alongside a simple arugula salad for contrast, or slice horizontally for incredible sandwiches. The crispy bottom gives way to a tender, airy crumb that soaks up the salty capicola juices beautifully.

Eggplant Parmesan Focaccia Sandwich

Very few sandwiches manage to feel both decadent and light, but this eggplant parmesan focaccia nails it. Vibrant roasted eggplant meets melty cheese between chewy, herb-flecked bread for a handheld meal that’s as satisfying as it is simple to pull together. You’ll want to make this on repeat—trust me.

Ingredients

– 1 medium eggplant, sliced into ½-inch rounds (I salt them first to reduce bitterness)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten (room temp helps the coating stick better)
– 1 cup panko breadcrumbs (they stay extra crispy)
– ½ cup grated Parmesan cheese, plus more for serving
– 1 cup marinara sauce, warmed (I use my favorite jarred brand to save time)
– 4 slices provolone cheese
– 1 (9×9 inch) focaccia loaf, split horizontally
– ¼ cup extra virgin olive oil (my go-to for frying)
– 1 tsp dried oregano
– Salt and black pepper

Instructions

1. Sprinkle eggplant slices with salt and let sit for 15 minutes to draw out moisture, then pat dry thoroughly.
2. Preheat oven to 400°F and line a baking sheet with parchment paper.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko with ½ cup Parmesan, oregano, ½ tsp salt, and ¼ tsp pepper in a third.
4. Dredge each eggplant slice in flour, shaking off excess.
5. Dip floured eggplant into egg, letting excess drip off.
6. Press eggplant firmly into panko mixture to coat both sides evenly.
7. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Fry eggplant in batches until golden brown, about 3–4 minutes per side, transferring to the prepared baking sheet.
9. Top each fried eggplant slice with a spoonful of marinara and a slice of provolone.
10. Bake for 8–10 minutes, until cheese is bubbly and melted.
11. Lightly toast the split focaccia in the oven for 3–4 minutes while eggplant finishes baking.
12. Layer baked eggplant slices on the bottom half of focaccia, spoon extra marinara over top, and sprinkle with additional Parmesan.
13. Close sandwich with top focaccia half and press down gently.
14. Cut into quarters and serve immediately.
Perfectly crispy eggplant and gooey cheese make each bite irresistible. The focaccia soaks up just enough sauce without getting soggy, and a sprinkle of fresh basil would brighten it up nicely. Try it with a side of garlicky roasted broccoli for a full meal.

Tuna Salad on Olive Focaccia

Bold flavors meet effortless preparation in this tuna salad focaccia. Canned tuna gets elevated with crisp vegetables and zesty dressing, all piled onto chewy olive-studded bread. This no-cook lunch comes together in under 15 minutes for maximum flavor with minimal effort.

Ingredients

– 2 (5 oz) cans solid white tuna in water, drained well (I prefer the firm texture of water-packed tuna)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tangy richness)
– 1/4 cup finely diced red onion (soak in ice water for 10 minutes to mellow the bite)
– 1/4 cup chopped celery (look for crisp, pale inner stalks)
– 2 tbsp sweet pickle relish (the sweet-tart balance cuts through the richness)
– 1 tbsp fresh lemon juice (always fresh-squeezed for brightest flavor)
– 1/2 tsp garlic powder (trust me, it distributes better than fresh here)
– 1/4 tsp black pepper, freshly ground
– 4 slices olive focaccia, about 1-inch thick (toasted edges add great texture)
– 2 cups mixed greens (I like peppery arugula for contrast)

Instructions

1. Place drained tuna in a medium mixing bowl and flake thoroughly with a fork until no large chunks remain.
2. Add mayonnaise, red onion, celery, pickle relish, lemon juice, garlic powder, and black pepper to the bowl.
3. Mix all ingredients with a rubber spatula until fully combined and creamy, about 1 minute of stirring.
4. Taste the mixture and adjust seasoning if needed—it should be boldly flavored since it’ll be served cold.
5. Toast focaccia slices in a toaster or oven at 375°F for 3-4 minutes until golden brown and crisp around the edges.
6. Arrange mixed greens evenly across all four toasted focaccia slices.
7. Divide tuna salad mixture into four equal portions using a 1/2-cup measuring cup for consistency.
8. Scoop tuna salad onto each prepared focaccia slice, mounding it slightly in the center.
9. Press down gently to help the salad adhere to the bread without squishing the toast.
The creamy tuna salad contrasts beautifully with the chewy, olive-studded focaccia and crisp greens. For a picnic-friendly version, pack components separately and assemble just before eating to maintain that perfect texture contrast. The briny olives in the bread complement the bright, savory tuna mixture exceptionally well.

Club Focaccia with Bacon and Tomato

Rethink your sandwich game with this club focaccia that transforms classic flavors into one glorious bread. This recipe layers crispy bacon, juicy tomatoes, and fresh herbs right into the dough for a complete meal in every slice. You’ll love how the savory toppings bake directly into the soft, olive oil-rich bread.

Ingredients

– 3 cups bread flour (I always use King Arthur for reliable results)
– 1 cup warm water (around 110°F—test it on your wrist like baby formula)
– 2 tsp active dry yeast
– 1 tbsp honey (helps activate the yeast and adds subtle sweetness)
– 1/4 cup extra virgin olive oil plus more for drizzling (my go-to for fruity flavor)
– 1 tsp kosher salt
– 8 slices thick-cut bacon, cooked crispy and chopped
– 1 cup cherry tomatoes, halved (I prefer multicolored ones for visual pop)
– 2 tbsp fresh rosemary, chopped
– Flaky sea salt for finishing

Instructions

1. Combine warm water, yeast, and honey in a large bowl and let sit for 5 minutes until foamy.
2. Add bread flour, olive oil, and kosher salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
6. Press the risen dough into a 9×13 inch oiled baking pan.
7. Use your fingertips to create deep dimples across the entire surface.
8. Arrange bacon pieces evenly over the dough.
9. Press tomato halves cut-side up into the dimples.
10. Sprinkle rosemary over the surface.
11. Drizzle generously with additional olive oil.
12. Let rise uncovered for 20 minutes while preheating oven to 400°F.
13. Bake for 20-25 minutes until golden brown and tomatoes are blistered.
14. Immediately sprinkle with flaky sea salt after removing from oven.
15. Cool in pan for 10 minutes before slicing.

Each slice delivers crispy bacon bits, burst tomato juices, and aromatic rosemary in every bite. The olive oil creates a wonderfully crisp crust while keeping the interior tender and airy. Serve warm with a simple green salad for lunch, or slice into squares for the ultimate picnic bread.

Pepperoni and Mozzarella Focaccia Melt

Crispy, cheesy, and utterly satisfying, this focaccia melt transforms simple ingredients into a crowd-pleasing meal. Perfect for busy weeknights when you want something delicious without the fuss. You’ll love how the pepperoni crisps up while the mozzarella gets perfectly gooey.

Ingredients

– 1 pound store-bought pizza dough (I let mine rest at room temperature for 30 minutes for easier stretching)
– 2 cups shredded low-moisture mozzarella cheese (whole milk mozzarella gives the best melt)
– 4 ounces sliced pepperoni (I use the thin-cut variety for optimal crispiness)
– 3 tablespoons extra virgin olive oil (my go-to for both flavor and preventing sticking)
– 1 teaspoon dried oregano (crush it between your palms to release more flavor)
– ½ teaspoon garlic powder (fresh minced garlic works too but burns easier)
– ½ teaspoon coarse sea salt (I prefer the texture over fine salt)

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Lightly oil a 9×13 inch baking pan with 1 tablespoon olive oil.
3. Stretch the pizza dough to fit the pan evenly, pressing it into the corners.
4. Use your fingertips to dimple the dough surface all over, creating small indentations.
5. Drizzle the remaining 2 tablespoons olive oil evenly over the dough surface.
6. Sprinkle the garlic powder and crushed oregano evenly across the dough.
7. Arrange the pepperoni slices in a single layer, slightly overlapping if needed.
8. Distribute the shredded mozzarella cheese evenly over the pepperoni layer.
9. Finish by sprinkling the coarse sea salt across the cheese surface.
10. Bake for 18-22 minutes until the crust is golden brown and cheese is bubbly with spotted browning.
11. Remove from oven and let rest for 5 minutes before slicing (this prevents the cheese from sliding off).
12. Cut into squares and serve immediately. You’ll get that perfect crispy-bottomed crust with pockets of melted cheese in every bite. The pepperoni edges curl and crisp while infusing the entire focaccia with savory flavor. Try dipping slices in warm marinara sauce or serving alongside a simple green salad for a complete meal.

Mushroom and Brie Focaccia Delight

Just when you think focaccia can’t get better, mushrooms and brie prove you wrong. This savory bread transforms any meal into something special. It’s surprisingly simple to make from scratch.

Ingredients

– 3½ cups all-purpose flour (I always weigh mine for accuracy)
– 1¼ cups warm water at 110°F (test on your wrist like baby formula)
– 2 tbsp extra virgin olive oil plus more for drizzling
– 2 tsp active dry yeast (check expiration date for best rise)
– 1 tsp honey (helps activate the yeast)
– 1 tsp kosher salt
– 8 oz cremini mushrooms, thinly sliced (wipe clean, don’t wash)
– 6 oz brie cheese, rind removed and cubed
– 2 cloves garlic, minced (fresh only, not jarred)
– 1 tbsp fresh thyme leaves
– Flaky sea salt for finishing

Instructions

1. Combine warm water, yeast, and honey in a large bowl.
2. Let mixture sit for 5 minutes until foamy.
3. Add flour, 2 tbsp olive oil, and kosher salt to the bowl.
4. Mix with a wooden spoon until shaggy dough forms.
5. Knead dough on floured surface for 8 minutes until smooth and elastic.
6. Place dough in oiled bowl and cover with damp towel.
7. Let rise in warm place for 1 hour until doubled in size.
8. While dough rises, heat skillet over medium-high heat.
9. Sauté mushrooms with 1 tbsp olive oil for 6 minutes until browned.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Remove mushroom mixture from heat and stir in thyme.
12. Punch down risen dough and press into oiled 9×13 inch baking pan.
13. Use fingertips to create deep dimples across dough surface.
14. Spread mushroom mixture evenly over dough.
15. Scatter brie cubes across the mushrooms.
16. Drizzle generously with olive oil.
17. Sprinkle flaky sea salt over top.
18. Let rise uncovered for 20 minutes until puffy.
19. Preheat oven to 425°F during final rise.
20. Bake for 20-22 minutes until golden brown and cheese melted.
21. Cool in pan for 10 minutes before slicing.

Outrageously good when warm, this focaccia delivers crispy edges with a tender, airy crumb. The earthy mushrooms pair perfectly with creamy, melted brie that oozes into every bite. Serve it alongside soup or tear pieces straight from the pan for an impressive appetizer.

Spinach and Feta Focaccia Sandwich

Whip up this Mediterranean-inspired sandwich when you need something satisfying yet simple. The fluffy focaccia holds garlicky spinach and tangy feta perfectly. It comes together in minutes but tastes like you spent hours.

Ingredients

– 1 large focaccia loaf, sliced horizontally (I grab mine from the local bakery for better texture)
– 2 tbsp extra virgin olive oil (my go-to for richer flavor)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 5 oz fresh spinach leaves (I like baby spinach for tenderness)
– 4 oz crumbled feta cheese (block feta you crumble yourself has better texture)
– 1/4 tsp red pepper flakes (optional, but I always add them for subtle heat)
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the focaccia loaf in half horizontally using a serrated knife.
3. Drizzle 1 tablespoon olive oil evenly over the cut sides of both focaccia halves.
4. Place focaccia halves cut-side up on a baking sheet.
5. Bake for 5 minutes until lightly toasted.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Add spinach and cook for 2-3 minutes, stirring constantly, until fully wilted.
9. Tip: Press spinach down with your spatula to help it wilt evenly.
10. Drain any excess liquid from the spinach mixture.
11. Stir in crumbled feta, red pepper flakes, and black pepper.
12. Cook for 1 more minute until feta just begins to soften.
13. Tip: Don’t overmix—you want visible feta chunks for texture variation.
14. Spread the spinach-feta mixture evenly over the bottom focaccia half.
15. Place the top focaccia half over the filling.
16. Press down gently to compact the sandwich.
17. Bake the assembled sandwich for 8 minutes at 375°F until filling is warm.
18. Tip: Bake until the focaccia edges turn golden brown for optimal crunch.
19. Remove from oven and let rest for 2 minutes before slicing.
20. Cut into quarters using a sharp knife. The warm, garlicky spinach melts into the salty feta against the chewy focaccia backdrop. Serve it with a simple tomato soup for dipping, or pack quarters for a next-day lunch that still tastes fresh.

Conclusion

Excitingly, these 31 focaccia sandwich recipes offer endless possibilities for every craving and occasion. Whether you’re packing lunch or hosting friends, there’s a perfect combination waiting for you. I’d love to hear which recipes become your favorites—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the focaccia love. Happy sandwich making!