Crispy Rosemary Focaccia Breakfast Panini with Burrata and Prosciutto Tips, FAQ & printable recipe

Tips for success

To get the crispiest crust, use a heavy skillet like cast iron and preheat it thoroughly before adding the sandwich. Press down firmly with a spatula or another pan, and don't move the sandwich around too much — let it sit and develop a golden crust.

If you have a panini press, use it for even pressure and a uniform result. The focaccia should be at room temperature before pressing, so it warms through without burning the outside.

For the best flavor, use a high-quality basil pesto and fresh burrata. If you want to add a little extra texture, sprinkle some flaky sea salt over the egg before assembling. The prosciutto should be crisp but not brittle, so watch it closely as it cooks.

If you're making this for a crowd, you can cook the prosciutto and egg in advance, then assemble and press the sandwiches just before serving. Keep the components warm in a low oven if needed.

Variations

• Vegetarian version: Omit the prosciutto and fry the egg in olive oil instead. Add a few slices of ripe tomato or roasted red peppers for extra moisture and flavor. The sandwich will still have plenty of texture and savoriness.
• Spicy kick: Spread a thin layer of chili crisp or red pepper flakes on the focaccia before adding the pesto. The heat cuts through the richness of the burrata and egg, adding a bright, fiery contrast.
• Herb and lemon twist: Mix a little lemon zest into the pesto and add a few fresh basil leaves to the sandwich. The citrus brightens the flavors and pairs beautifully with the rosemary in the focaccia.
• Breakfast sausage version: Swap the prosciutto for cooked breakfast sausage patties or crumbled sausage. Cook the sausage in the skillet, then fry the egg in the rendered fat for a heartier, more substantial breakfast.

Storage and make-ahead

Fridge

Store leftover panini in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to restore crispness.

Freezer

Freeze the assembled but uncooked sandwich for up to 1 month. Thaw overnight in the fridge, then press in a skillet until hot and crisp.

Reheat

Reheat in a skillet over medium heat, pressing with a spatula, until the bread is crisp and the filling is warm, about 3 minutes per side.

Store any leftover panini in an airtight container in the refrigerator for up to 2 days. The focaccia will soften as it sits, so it's best enjoyed fresh. To reheat, place the sandwich in a skillet over medium heat and press down with a spatula for a few minutes per side until the bread is crisp and the filling is warm.

Alternatively, use a toaster oven or air fryer at 350°F (175°C) for about 5 minutes. The egg yolk may become firm when reheated, but the flavors will still be delicious.

You can prepare the components ahead of time: crisp the prosciutto and fry the egg, then store them separately in the refrigerator for up to 2 days. When ready to serve, assemble the sandwich and press it in a hot skillet until the bread is golden and the cheese is melted.

The pesto and burrata can also be prepared a day in advance, but keep the burrata in its liquid until ready to use. This makes breakfast or brunch a breeze, as the final assembly takes just a few minutes.

Serving ideas

Serve this panini hot, straight from the skillet, when the crust is at its crackling best. Cut it in half to show off the layers, and let the yolk spill out as you lift the first piece. It pairs wonderfully with a simple arugula salad dressed with lemon and olive oil, or a bowl of fresh fruit for a touch of sweetness. For a heartier meal, serve it alongside roasted potatoes or a cup of tomato soup.

This sandwich is also fantastic for brunch, served with a mimosa or a cappuccino. The rosemary and olive oil flavors are classic Italian, so it would be right at home on a weekend breakfast table. If you're serving a crowd, make several sandwiches and cut them into smaller pieces for sharing. The contrast of textures and temperatures — hot, crisp bread with cool, creamy burrata — makes each bite exciting.

Frequently asked questions

Recipe card

Crispy Rosemary Focaccia Breakfast Panini with Burrata and Prosciutto

Prep 10 minCook 5 minTotal 15 minServes 1

Ingredients

• 1 12-cm square rosemary sea-salt focaccia
• 30 g basil pesto
• 80 g fresh burrata
• 3 slices Parma prosciutto
• 1 large egg

Instructions

1. Slice the focaccia horizontally through the middle, keeping the two halves intact. Spread the basil pesto evenly over the cut side of the bottom half. Tear the burrata into ragged pieces and scatter them over the pesto, leaving some edges exposed for texture.
2. Place a large skillet over medium-high heat. Add the prosciutto slices in a single layer and cook until they turn crisp and deeply golden, about 90 seconds per side. Transfer the prosciutto to a plate lined with paper towels to drain.
3. Reduce the heat to medium. Crack the egg into the skillet with the rendered prosciutto fat. Cook until the white is set and the yolk is still glossy, about 2 minutes. For a fully cooked yolk, flip the egg and cook 30 seconds more.
4. Place the crispy prosciutto over the burrata, then lay the fried egg on top. Close the sandwich with the other focaccia half, pressing gently so the filling stays in place.
5. Heat the same skillet over medium heat. Place the assembled sandwich in the skillet and press it down with a spatula or a heavy pan. Cook for 2 minutes per side, or until the bread is golden and crisp, and the cheese is melted.
6. Transfer the panini to a cutting board. Let it rest for 1 minute, then slice it in half with a sharp knife. Serve immediately while the crust is crackling and the yolk is still warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

38 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.