Italian · Lunch
Creamy Cheese and Tomato Focaccia
Focaccia con Stracchino e Pomodoro Cotta
A Ligurian-inspired focaccia split warm and filled with creamy stracchino cheese and oven-roasted cherry tomatoes for a lunchbox-friendly hot sandwich that pairs the soft salty bread with melting cheese and concentrated sweet tomato.
$$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
5gSugar
3gFiber
680mgSodium
32mgChol
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Instructions
1
Prep
Halve 400g cherry tomatoes. Slice 4 garlic cloves. Wash and dry 40g arugula leaves. Tear 12 basil leaves. Bring 200g stracchino to room temperature. Slice both focaccia pieces horizontally into top and bottom halves.
2
Roast
Preheat oven to 200°C. Divide tomatoes between two baking trays. Toss with 1/4 cup olive oil total, garlic, salt, pepper, sugar, and thyme. Roast 18 minutes until softened, edges caramelised, and juices concentrated. Discard thyme stems.
3
Bake
While tomatoes roast, brush all focaccia halves with remaining 2 tsp olive oil total on cut sides. After 13 minutes, slide focaccia onto a separate rack. Bake 5 minutes until heated through and lightly toasted.
4
Build
Lift each warm focaccia bottom onto individual boards. Spread stracchino generously over the cut sides, letting residual heat soften it. Spoon roasted tomatoes and juices over cheese.
5
Finish and plate
Scatter arugula and torn basil over tomatoes on each focaccia. Press top focaccia halves firmly onto fillings. Cut each sandwich diagonally. Finish each cut surface with flaky salt and a drizzle of grassy olive oil. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) focaccia
- 400g (14.1 oz) cherry tomatoes
- 4 garlic cloves
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 pinches caster sugar
- 2 fresh thyme sprigs
- 200g (7.1 oz) stracchino cheese
- 40g (1.4 oz) arugula leaves
- 12 fresh basil leaves
- 2 pinches flaky sea salt
- 10 tsp extra virgin olive oil