This was a super simple sandwich, however when making it on fresh focaccia with homemade pesto plus the prosciutto, burrata, arugula and pepperoncini this sandwich comes all together into something super delicious!
Pesto
blend in a food processor or use a mortar + pestle adding the parm at the very end
Focaccia:
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
