Sandwiches but not as you know them: the focaccia era has arrived

This week’s recipes are inspired by a recent work trip to New York, a city where varied cultures appear to blend in endless, exciting harmony. While walking though Little Italy, I noticed a small shop flaunting three of my favourite things: sandwiches, Italian flair and straciatella cheese. What’s not to like? The focaccia was cooked in large sheets until puffed and crisp, laced with salt and rosemary. They were then sliced down the middle and filled with all manner of delicious things. Cut into squares and sold by the ounce, this is definitely a business model that won’t look out of place in Dublin 2 when it eventually makes its Irish landing.

There’s a little bit to the recipes this week, but don’t be dissuaded. If making focaccia from scratch is your thing, the recipe here will be perfect. If you don’t fancy making bread at all, just buy a good-quality version and work away from there.

The key to a quality focaccia lies in both the double-proving and the patience required, as well as the salt brine used to cook it at the end. As the water evaporates, it creates steam in the oven that helps the bread to rise. The evaporation also intensifies the salt, which coats the interior of the holes and makes for a savoury kick in every bite.

The Bolognese here is a simple recipe that can be made in bulk and used here and subsequently on the more traditional spaghetti in a bowl.

Stracciatella (the interior soft cheese in burrata cheese) is a magical, salty, creamy delight that ties everything together and brings a touch of luxury to proceedings. Encased in crisp bread, it doesn’t get much better than this.

For this week’s vegetable-focused option, I have taken inspiration from the Middle East with some lightly spiced and roasted cauliflower encased in creamy hummus and punchy salsa verde. This is high on flavour and is another great recipe to make in bulk and keep for salads or garnishes later in the week.

Sandwiches are seen the world over, day in and day out. Why not bring them to the next level?

Tip of the week: Making your own focaccia is great but it’s fine to buy it too.