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Close-up handheld photo of a gourmet Burrata Focaccia Sandwich resting on a simple plate in soft natural daylight.

The Ultimate Fresh Burrata Focaccia Sandwich Experience

Experience the ultimate handheld lunch with this Burrata Focaccia Sandwich. Featuring thick golden herb bread, creamy torn burrata, bright red tomatoes, sliced avocado, and fresh basil, finished with glistening olive oil and coarse sea salt.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Lunch, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 slices herb-flecked golden baked focaccia bread About 4x4 inches (10x10cm) squares, or 1 small loaf halved.
  • 1 ball fresh creamy white burrata cheese 4 oz (115g), brought to room temperature.
  • 1 large bright red ripe tomato Heirloom or beefsteak, thickly sliced.
  • 0.5 medium ripe Hass avocado Peeled and thinly sliced.
  • 0.25 cup fresh bright green basil leaves 5g, left whole.
  • 1 tbsp extra virgin olive oil 15ml, for drizzling.
  • 0.5 tsp coarse sea salt flakes 2g, like Maldon.

Equipment

  • 1 Serrated Bread Knife Essential for cutting the focaccia without crushing the airy crumb.
  • 1 Chef's Knife Required for creating clean, thick slices of the ripe tomatoes.

Method
 

Assembly Instructions
  1. Slice the herb-flecked golden baked focaccia in half horizontally. Lightly toast in a 350°F (175°C) oven for 3-5 minutes until the edges are slightly crisp but the center remains airy.
  2. Place the thick slices of bright red ripe tomato on the bottom half of the bread. Layer the fresh bright green basil leaves flatly over the tomatoes, followed by an even fanned layer of thinly sliced avocado.
  3. Gently pat the burrata cheese dry. Place it in the center of the avocado layer and use your thumbs to tear it open, allowing the creamy stracciatella core to spill outward.
  4. Drizzle the exposed cheese and vegetables generously with glistening extra virgin olive oil. Sprinkle with coarse sea salt flakes, then top with the dimpled upper half of the focaccia.

Notes

Tip 1: Let your burrata sit at room temperature for 20 minutes before tearing to ensure the inside is perfectly fluid.
Tip 2: Do not salt the tomatoes too early, as osmotic pressure will draw out their juices and make the bread soggy.