Mortadella and Calabrian Hot Spread Focaccia Recipe – Italian Special
Get ready for a spicy Italian flatbread that brings bold flavor—this mortadella Calabrian hot spread focaccia pairs creamy, thinly sliced mortadella with the zesty punch of Calabrian hot spread atop soft, airy dough. A savory flatbread treat with a kick, this recipe beautifully balances the smoky salami-like notes with molten Parmesan for an unforgettable snack or light meal.
- Prep Time10 min
- Cook Time20 min
- Perform Time1 hr 15 min
- Total Time1 hr 45 min
For the Focaccia Dough Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water
- 2 tbsp olive oil
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
For the Topping:
- 4 oz mortadella, sliced thin
- 1/4 cup Calabrian hot spread or chili paste
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley (optional)
- Extra olive oil for drizzling
Prepare Dough:
Activate Yeast: In a small bowl, mix 1 cup warm water with 1 tsp sugar. Sprinkle the yeast over the water, stir, and let it sit for 5-10 minutes until frothy.
Mix Dough: In a large bowl, combine 2 cups flour and 1 tsp salt. Make a well in the center and add the yeast mixture and 2 tbsp olive oil.
Knead Dough: Mix until a dough forms. Turn out onto a floured surface and knead for about 5 minutes until smooth and elastic.
First Rise:
Let Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare Focaccia:
Preheat Oven: Preheat your oven to 450°F (230°C).
Shape Dough: Punch down the risen dough and transfer it to a greased baking sheet or a lightly oiled baking pan. Press the dough out to fit the pan, creating dimples with your fingers.
Add Toppings:
Spread and Top: Spread the Calabrian hot spread evenly over the surface of the dough. Arrange the thin slices of mortadella on top. Sprinkle with Parmesan cheese and drizzle with a little olive oil.
Bake:
Bake: Place the pan in the preheated oven and bake for 15-20 minutes or until the focaccia is golden brown and cooked through.
Finish and Serve:
Cool: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley if desired.
Serve: Cut into pieces and serve warm.
Recipe Notes
The make-ahead dough shines here—prepare and ferment the dough ahead of time to deepen flavor and make baking a breeze.
Layer with Parmesan just before baking to ensure a gooey, golden top that complements the spicy spread.
This focaccia is best when served warm—enhancing the aroma and melding flavors for maximum enjoyment.
