Daily Italian Recipe · Snack
Mortadella & Pistachio Focaccia
Warm focaccia, silky mortadella and crushed pistachios make an irresistible Italian merenda. This simple filled focaccia celebrates Emilia-Romagna’s mortadella without hiding its delicate flavour.
Total time
15 minutes
Serves
2 people
Difficulty
Easy
Origin
Emilia-Romagna
Mortadella is closely associated with Bologna, in Emilia-Romagna, where its finely ground pork, distinctive cubes of fat and gentle seasoning have made it a celebrated salume. Thin slices tucked into bread are one of its simplest pleasures.
Focaccia has regional traditions across Italy, especially in Liguria; this mortadella-and-pistachio filling is a contemporary Italian pairing rather than a historic Emilian focaccia recipe. The appeal is straightforward: fragrant bread, soft mortadella and a little nutty crunch.
Ingredients
Method
- 1
1. Gently warm the focaccia
Heat the oven to 160°C conventional or 140°C fan. Place the focaccia on a tray and warm for 5 minutes: the crust should revive while the centre stays soft.
- 2
2. Crush the pistachios
Meanwhile, roughly chop 10 g of the pistachios and reserve. Pound the remaining 20 g in a mortar, then work in the 10 ml olive oil to make a coarse, spreadable paste.
- 3
3. Split the bread
Let the focaccia stand for 2 minutes, until warm rather than hot. Using a serrated knife, carefully split it horizontally into a base and lid.
- 4
4. Spread the pistachio paste
Spread the pistachio paste thinly over the cut face of the base. Keep the layer light so the bread and mortadella remain the main flavours.
- 5
5. Fold in the mortadella
Arrange all 100 g of mortadella over the base in loose folds rather than a compressed stack. Scatter the reserved 10 g chopped pistachios evenly over it.
- 6
6. Close, cut and serve
Set the focaccia lid on top without pressing down hard. Cut into two portions and serve immediately, while the bread is gently warm and the mortadella remains unheated.
Chef's secret
Warm the bread, not the filling. Loose folds of mortadella resting inside gently warm focaccia release its aroma without melting away its delicate texture.
Did you know?
Pistachios are not compulsory in Mortadella Bologna IGP: versions with and without them are permitted. Here, adding them separately gives a distinct crunch.
Common mistakes
- Using sweetened pistachio cream: choose plain unsalted pistachios and olive oil, not a dessert spread.
- Baking the assembled focaccia: direct heat makes the mortadella oily and changes its delicate texture.
- Over-toasting or compressing the bread: the focaccia should retain a soft centre, and the filling should stay loosely folded.
Storage & reheating
Best assembled just before eating. Keep mortadella refrigerated at 4°C or below and follow its use-by and opened-pack instructions. Wrap any assembled leftovers, refrigerate promptly and eat within 24 hours, or sooner if the mortadella label requires. To refresh, remove the mortadella and warm only the bread at 160°C for 3–5 minutes; let it cool to gently warm before refilling. Do not leave the filled focaccia unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Does this focaccia need cheese?
No. Mortadella, pistachios and olive oil provide enough richness, and leaving out cheese keeps the mortadella’s flavour clear.
Can I use ready-made pistachio paste?
Yes, provided it is an unsweetened paste made from 100% pistachios. Replace the 20 g pistachios used for the paste with 20 g pure pistachio paste, adding the olive oil gradually; keep the remaining 10 g chopped nuts for crunch.
Can I order the focaccia and mortadella for Hong Kong delivery?
Yes. The Italian Club Hong Kong offers home-made focaccia and Mortadella Emilia IGP Leoncini for delivery across Hong Kong via SF Express and Lalamove. Source the pistachios and olive oil separately.