Simple Italian Sandwich Pesto (recipe below), burrata, prosciutto di parma, arugula and pepperoncini on homemade focaccia (recipe below) Pesto: 2 cups basil leaves (stems removed), 2 tablespoons pine nuts, 1/2 cup parm, 1-2 cloves garlic, salt to taste, 1/2 cup of olive oil or more based on the consistency you’re looking for blend in a food processor or use a mortar + pestle adding the parm at the very end Focaccia: 88% hydration to 4 cups (512g) flour (i used an Italian wheat flour), 2 teaspoons active dry yeast, 2 teaspoons kosher salt add everything to a stand mixer using the dough hook. The dough will be very wet and sticky, transfer to an airtight bowl and cover with olive oil putting in the fridge overnight. Next day, allow up to 4 hours to come to room temperature in a 13 x 9 baking dish dumpling with fingertips, olive oil and flaky sea salt. Cook for 25 minutes at 425 then use for the sandwich This was a super simple sandwich, however when making it on fresh focaccia with h...