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Tomato and Mozzarella Focaccia Cinquanta



Preparation time



Tomato and Mozzarella
Giuseppe Nacci

Recipe created by :

Giuseppe Nacci, Baker Expert Italy


Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Picto_ingredients.svg List of ingredients

  • Heirloom tomatoes
  • Black olive tapenade
  • Mozzarella di Bufala
  • Preserved tomatoes
  • Fresh basil
  • Verbena
  • Pesto
  • Salt, Espelette pepper

For the pickled onions :

  • 2 red onions
  • 180 g white or rice vinegar
  • 40 g sugar
  • 90 g water
  • 1 sprig of thyme
  • Salt, pepper

Picto_preparation.svg Preparation steps

  • Strain the mozzarella then cut into quarters.
  • Spread the tapenade on the focaccia.
  • Cut the fresh and preserved tomatoes into quarters.
  • Arrange evenly over the tapenade.
  • Decorate with the basil and verbena.
  • Season with the pesto, salt and Espelette pepper.

For the pickled onions :

  • Peel and cut the onions then place them in an empty jam jar.
  • Heat the vinegar, water, thyme and sugar in a saucepan.
  • Bring to the boil, pour over the onions and close the lid.
  • Leave to cool and place in the refrigerator.
  • For an optimal result, wait one week before consuming.