Focaccia - One Sandwich - The Joy of Sandwiches

Stuffed focaccia with various fillings baked in.

Soft, dimpled, olive-oil-rich Genoese focaccia with prosciutto; oily, salty, perfect.

Focaccia with stracchino or other soft cheese.

Crispier, thinner focaccia from Voltri neighborhood.

Paper-thin dough top and bottom sandwiching molten stracchino cheese; blistered, salty, creamy; IGP protected.

Not Lombardy but nearby; paper-thin dough sandwiching molten stracchino cheese; Recco's famous specialty.

Sweet focaccia from Novara; not typically used for savory sandwich.

Focaccia from Noli; variant style.

Focaccia with olives pressed in; Taggiasca olives common.

Focaccia with onions baked on top; sweet, caramelized.

Generic term for cheese-filled focaccia.

Bari's soft, thick focaccia topped with tomatoes, olives, and olive oil; often eaten plain but can be split.

Stuffed Bari focaccia with various fillings inside.

Chickpea flour flatbread (farinata) in a roll; similar to Sicilian panelle but different texture.