Focaccia With Mortadella and Squacquerone Cheese

Focaccia with mortadella and squacquerone, a fresh tangy cheese, provides ever-satisfying comfort year-round. 

Mortadella hails from Bologna, which is why the rest of the world refers to it as “Bologna” (pronounced “baloney”). For this preparation, simply top with a generous layer of creamy squacquerone, sprinkle with pistachios, roll it into an involtino (roll) and pair it with a slice of focaccia. In a word? Bliss. 

There's one hack, though. The secret to its success is making sure the Mortadella is thickly sliced so that it doesn't give out to the squacquerone and pistachios. 

If you can't find squacquerone, stracciatella provides an equally creamy effect. Below, you'll find the suggested ingredient quantities for four servings. 

Focaccia with Mortadella and Squacquerone Cheese

Serves 4

Ingredients:

4Tbsp. pistachios, crushed
1 lb. thickly-sliced Mortadella
12 oz. squacquerone
4 slices focaccia

Article originally published on La Cucina Italiana print magazine #2