Italian Sandwich

1: Prepare the pesto by blending basil leaves, pine nuts, parm, garlic, salt, and olive oil in a food processor or using a mortar and pestle.

2: For the focaccia, combine flour, active dry yeast, and kosher salt in a stand mixer using the dough hook.

3: Transfer the dough to an airtight bowl, cover with olive oil, and refrigerate overnight.

4: The next day, let the dough come to room temperature for up to 4 hours.

5: Place the dough in a 13 x 9 baking dish, dimpling with fingertips, and add olive oil and flaky sea salt on top.

6: Bake the focaccia at 425°F for 25 minutes.

7: Assemble the sandwich with focaccia, pesto, burrata, prosciutto, arugula, and pepperoncini.