Our sea salt and rosemary focaccia makes a seriously good sandwich — airy inside, crisp outside and strong enough to hold a generous filling. Here's how to make it, with three of our favourite fillings.

Serves 2–4 · Ready in 20 minutes, plus warming time

Getting the focaccia ready

1. Warm your Libby's focaccia following the instructions on the product page, then leave it to cool for 10 minutes — it slices far more cleanly.
2. Cut it into 2–4 squares, then slice each square in half horizontally.
3. Drizzle the cut sides with a little olive oil.

Three fillings

The Caprese — sliced mozzarella, ripe tomatoes, fresh basil, a spoonful of pesto, olive oil and a pinch of sea salt.

The Italian Deli — prosciutto or salami, rocket, sun-dried tomatoes and shavings of parmesan.

The Garden (vegan) — hummus, roasted red peppers, spinach and sliced cucumber. Our breads are vegan, so this one is completely plant based.

To finish

1. Fill generously, put the tops on and press down firmly.
2. For picnic-style sandwiches, wrap tightly and weigh down with a chopping board for 10 minutes so the flavours soak in.
3. Cut into halves or fingers and serve.

Libby's tip: leftover focaccia makes brilliant bruschetta. Slice it thinly, toast, rub with a cut garlic clove and top with chopped tomatoes, basil and olive oil.

Keeping it gluten free: our focaccia is 100% gluten free, but check the labels on everything else — cured meats, pesto and hummus can occasionally contain gluten.

Order Libby's focaccia → Order by 2pm Monday, delivered Wednesday.