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 focaccias horizontally into top and bottom halves.
2
Roast
Preheat oven to 200°C. Toss tomatoes with 1/4 cup olive oil, garlic, salt, pepper, sugar, and thyme on two baking trays (or one large tray). Roast 18–20 minutes until softened, edges caramelised, and juices concentrated. Discard thyme stems.
3
Bake
While tomatoes roast, brush all focaccia halves with the remaining 2 tsp olive oil total on cut sides. After 13 minutes, slide focaccias onto a separate rack. Bake 5 minutes until heated through and lightly toasted.
4
Build
Lift warm focaccia bottoms onto a board. 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. Press top focaccia halves firmly onto filling. Cut each 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
- 0.5 pinch caster sugar
- 2 fresh thyme sprigs
- 200g (7.1 oz) stracchino cheese
- 40g (1.4 oz) arugula leaves
- 12 fresh basil leaves
- 0.5 pinch flaky sea salt
- 10 tsp extra virgin olive oil