Mozzarella Focaccia


  • 1 pack (250g) cherry tomatoes
  • 1 garlic clove, finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 1 pack (210g) Dell Ugo tomato and basil focaccia
  • ½ pack (120g) fresh basil pesto
  • 1 x 150g burrata or mozzarella
  • 1 handful basil leaves


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7.
  2. Tip the tomatoes, garlic, olive oil, salt and black pepper into a small baking tray.
  3. Place in the oven for 15 minutes until the tomatoes are soft.
  4. Pop the focaccia into the oven at the same time.
  5. Cut the focaccia in half horizontally and then vertically. 
  6. Spread the bottom half of the focaccia with pesto.
  7. Pile on the burrata, then spoon the roasted tomatoes and juices over the top.
  8. Drizzle with a little more balsamic and some basil leaves.
  9. Cover with the rest of the focaccia and serve.