We bake focaccia weekly at home because it’s simple to prepare, endlessly adaptable and tastes incredible straight from the oven. For sandwiches we often keep the topping basic — oregano or fresh rosemary — while for serving by the slice we like bolder toppings. Cherry tomato with anchovy is a classic, and this roasted tomato focaccia with pesto and burrata is a recent favourite for its bright, fresh flavours.

The dough requires no kneading: a few stretch-and-folds develop structure and airiness. If you can, mix the dough the day before and let it proof overnight in the fridge — that extra time develops flavor and gives the dough better structure.

Ingredient notes

• Italian 00 flour or bread flour: either works well. Aim for flour with at least 12% protein to achieve the classic chewy crumb.
• Yeast: instant yeast is preferred because it can be mixed directly into the flour. If your yeast requires activation, follow the packet instructions and use a portion of the recipe water to bloom it first.
• Pesto: fresh basil, pine nuts, garlic, Parmigiano Reggiano and olive oil make a bright pesto. Pine nuts can be swapped for walnuts or pistachios; Pecorino can replace Parmigiano if you prefer.
• Cherry tomatoes: a mix of red and orange cherry tomatoes adds colour and sweetness.
• Burrata: stracciatella or fresh ricotta are fine alternatives.

Recipe tips

Make your own pesto: jarred versions don’t match the flavour of fresh pesto, and a quick food‑processor blitz takes only a few minutes.

Check your yeast: different types of dried yeast have different handling instructions; confirm whether yours needs activating in water before using.

Room temperature affects proofing: in warm weather the dough can double in 1.5–2 hours; in cool conditions it may take up to 4 hours. Watch the dough, not the clock.

FAQ

My yeast needs to be activated first. What do I do?
No problem — use some of the recipe water to activate your yeast per packet instructions, then add it to the flour with the remaining water.

Other pesto options

If you want to vary the flavour, try another pesto instead of basil — arugula for a peppery note, sun‑dried tomato for umami richness, parsley for a milder green, or pistachio for a nutty twist that pairs beautifully with tomatoes and burrata.

• Arugula pesto — adds a peppery kick
• Sun‑dried tomato pesto — very umami and delicious
• Parsley pesto — a bright alternative to basil
• Pistachio pesto — nutty and rich with tomatoes and burrata

Did you try this recipe?

Leave a comment below to let us know how it turned out — we love hearing from you.

Ingredient notes

• Zucchini – choose 2 medium, firm zucchini. Look for smooth skin and no soft spots.
• Mint – fresh mint gives the dish its characteristic lift. If you prefer, basil can be used, but mint is traditional.
• White wine vinegar – adds a clean, bright acidity. Red wine vinegar can be substituted in a pinch, but it will change the colour and tone slightly.
• Garlic – use one large clove or two small cloves, finely chopped.
• Oil for frying – neutral oils with a high smoke point, such as sunflower or vegetable oil, work well. Olive oil is used in the dressing, not for deep frying.

Traditional method vs this quick approach

Classic preparations sometimes call for drying the zucchini in the sun or salting slices and letting them sweat to remove moisture before frying; these steps concentrate flavour and improve texture. Another family approach trims and dredges the zucchini in flour before frying and then presses the layers to set.

For a quicker weeknight-friendly method, slice the zucchini very thin and fry them straight away. Thin slices crisp up quickly and absorb the dressing well. The most important point is to maintain the frying oil temperature—use a thermometer to keep the oil around 180 °C (350–355 °F) so the slices become golden and crisp rather than greasy.

Ingredient notes

• Ground almonds — also labelled blanched almond flour in some regions.
• White chocolate — it provides sweetness and body without overpowering the lemon. Do not omit.
• Butter and eggs — bring to room temperature for best incorporation and texture.
• Sugar — caster (superfine) sugar gives a finer texture, but granulated is acceptable.
• Unwaxed lemons — we use the zest, so ensure the lemons are unwaxed or properly cleaned.
• Powdered sugar — for dusting just before serving.

Top tips for success

• Weigh your ingredients. Baking is precise — a kitchen scale improves consistency, especially with ground almonds.
• Make ahead. The cake develops flavour and texture overnight. Allow it to cool completely before storing or slicing.
• Room temperature butter. Soft butter creams more easily with sugar; if it’s too cold, soften it gently.
• Use a lined springform tin. An 8 inch (20cm) springform tin lined with baking parchment makes removal simple and protects the base from sticking.
• Skewer test. Insert a skewer into the centre: it should come out clean when the cake is done. A few moist crumbs are fine; raw batter is not.

If you try this White Lemon Caprese Cake or any recipe inspired by these flavours, consider leaving feedback or a rating where you keep your recipes. I enjoy hearing about your results and any variations you tried.

Helpful information for all recipes

• Most recipes are developed using a fan (convection) oven.
• Ingredients and techniques can vary by region; adapt quantities slightly to suit local produce and oven performance.
• If substituting ingredients, expect changes to texture and flavour — especially in flourless bakes.

Ingredient notes

• Canned plum tomatoes – choose good-quality canned plum tomatoes for the best flavour; they form the foundation of the sauce.
• Pancetta – cubed pancetta gives the dish rich, savory depth. If you prefer, guanciale can be used where available.
• Sweet white onion – finely diced and gently sautéed until soft to build a slightly sweet base for the tomatoes.
• Pecorino Romano – finely grated pecorino provides a salty, tangy finish. If unavailable, Parmigiano Reggiano can be substituted.
• Marjoram – traditionally used in small amounts; fresh is preferred but dried marjoram or, if necessary, dried oregano can be used.

Prep this in advance

The tomato sauce can be prepared a few days ahead and stored in the refrigerator for 3–4 days. When reheating, warm it gently in a pan and stir the pancetta back in. Add the pecorino just before serving to keep the texture and flavour fresh.

Tip: taste as you go

Taste the sauce after it has simmered for about 10 minutes. Add additional marjoram, salt or pepper to taste, keeping in mind that pancetta and pecorino will add saltiness at the end. Adjust seasoning gradually for the best balance.

If you’ve made this Spaghetti al Rancetto recipe, please rate it and leave a comment to share how it turned out. Feedback helps refine recipes and is much appreciated.

What to Serve with a Sarti Spritz

In true Italian aperitivo style, a spritz is best enjoyed with small savoury bites. The fruity flavour of Sarti Rosa pairs well with salty, creamy and crisp snacks, especially olives, breadsticks, cured meats and cheese-based antipasti. Here are some easy serving ideas that work beautifully with this cocktail:

• Grissini – Italian Breadsticks
• Easy Marinated Olives – Ready in 5 Minutes
• Italian Tuna Stuffed Cherry Peppers
• Burrata and Parmigiano Crostini with Crispy Prosciutto
• Gnocco Fritto (Italian Fried Dough)
• Rustici Leccesi (Tomato and Mozzarella Pastries)

Ingredients

• Zucchini and eggplant – one medium of each (red pepper or fennel can be substituted).
• Cherry tomatoes – about 150 g, halved; any fresh tomatoes will work.
• Red onion – half, thinly sliced; a sweet white onion may also be used.
• Garlic – one clove, thinly sliced.
• Red wine vinegar – about 1 tablespoon (white wine vinegar is fine too).
• Olive oil – 1–2 tablespoons, extra virgin preferred.
• Dried oregano – 1 teaspoon; fresh basil or parsley can be added if you like.
• Salt and pepper – to taste.

How to serve it (some delicious ideas)

• On crostini – chargrill slices of ciabatta, spread with ricotta, then top with the marinated vegetables for a light lunch or aperitivo.
• With grilled meat – pairs beautifully with grilled steak, chicken or pork tenderloin. Try pork medallions seasoned with salt, pepper and fennel seeds, grilled briefly on each side.
• As a salad – stir in chickpeas, lentils or cannellini beans to turn it into a more filling salad or side dish.

Ingredients

• Zucchini and eggplant – one medium of each (red pepper or fennel can be substituted).
• Cherry tomatoes – about 150 g, halved; any fresh tomatoes will work.
• Red onion – half, thinly sliced; a sweet white onion may also be used.
• Garlic – one clove, thinly sliced.
• Red wine vinegar – about 1 tablespoon (white wine vinegar is fine too).
• Olive oil – 1–2 tablespoons, extra virgin preferred.
• Dried oregano – 1 teaspoon; fresh basil or parsley can be added if you like.
• Salt and pepper – to taste.

How to serve it (some delicious ideas)

• On crostini – chargrill slices of ciabatta, spread with ricotta, then top with the marinated vegetables for a light lunch or aperitivo.
• With grilled meat – pairs beautifully with grilled steak, chicken or pork tenderloin. Try pork medallions seasoned with salt, pepper and fennel seeds, grilled briefly on each side.
• As a salad – stir in chickpeas, lentils or cannellini beans to turn it into a more filling salad or side dish.

Orecchiette tossed in a silky zucchini sauce made from zucchini, garlic and butter, finished with roasted cherry tomatoes and crunchy Parmigiano breadcrumbs. Bright, full of summer flavor and surprisingly creamy without any cream.

Last year our allotment produced more zucchini than we could eat, so we experimented with many zucchini dishes — pasta sauces, risottos and salads. This zucchini butter pasta sauce stood out, so I had to share it.

The sauce becomes silky and rich without any cream: just grated zucchini, butter, garlic and basil, blended with Parmigiano to a smooth consistency. Slow-roasted cherry tomatoes add a jammy, caramelised contrast, while toasted breadcrumbs bring texture.

Ingredient notes

• Orecchiette — any small short pasta will work if orecchiette is unavailable.
• Zucchini — the recipe uses about 600g (1.3 lbs) total, roughly 2 large or 4 small-to-medium zucchini.
• Butter — olive oil can be substituted, but butter gives extra richness and a creamy mouthfeel we love.

Tips to speed things up (quick version)

The slow-roasted tomatoes and herby breadcrumbs are worth the effort, but for busy evenings you can shorten the process with a few swaps.

• Roasted tomato swap — use semi-dried (sun-blush) tomatoes from the deli or quickly sauté cherry tomatoes in a pan for 5–10 minutes until soft.
• Quicker breadcrumbs — toast breadcrumbs in a pan, let cool, then stir in grated Parmigiano, salt and pepper. Skip the basil if you want to save time.

Prep in advance

Most components can be made ahead: roasted tomatoes, breadcrumbs and the sauce all keep well.

• Roasted tomatoes — refrigerate for 3–5 days; reheat in a 180 °C / 350 °F oven.
• Breadcrumbs — store covered at room temperature for up to 2 days or refrigerate up to 5 days.
• Sauce — keeps in the fridge for up to 5 days; warm gently with a splash of pasta water to loosen before serving.

Ingredient notes

• Pistachio ice cream or gelato – using pistachio ice cream intensifies the nutty flavour. If you can’t find it, a good quality vanilla works well, or make a homemade pistachio gelato.
• Pistachio cream – a smooth, spreadable pistachio paste available in many supermarkets or specialty Italian shops. You can also prepare a homemade version if preferred.
• Espresso – use a freshly brewed shot of espresso for best results. If you don’t have an espresso machine, a Moka pot or a very strong brewed coffee will work.
• Pistachio nuts – use unsalted chopped pistachios to add texture and a pleasant crunch on top.

Recipe tips

Prep ahead – brew the espresso and chop the pistachios before assembling so everything is ready when you serve.

Adjust quantities – this recipe is flexible. The exact amounts depend on your cup size and taste: add more or less pistachio cream and ice cream to suit your preference.

Ingredient notes

• Pasta – short shapes such as fusilli bucati corti, regular fusilli, mezze maniche or penne hold this sauce well.
• Sun-dried tomatoes – choose those jarred in oil and, if possible, marinated with herbs for extra depth.
• Bocconcini mozzarella – small balls are perfect for salads; otherwise cube a regular mozzarella ball.
• Olives – black or green olives both work; Kalamata are a great choice if you have them.
• Lemon – a squeeze adds brightness but is optional.
• Arugula – if you prefer a milder green, baby spinach is a good substitute.

Sauce consistency

The sun-dried tomato and ricotta blend forms a thick paste. Use reserved pasta water to loosen the mixture until it becomes a saucy consistency that will coat the pasta evenly.

Allow the pasta to cool slightly before adding most of the sauce; this helps prevent the mixture from drying out. Keep extra pasta water on hand to adjust the texture as needed.

Should I rinse my pasta?

Rinsing is generally unnecessary. Cold water removes the starchy coating that helps sauce cling to pasta and can leave it damp. If you need to cool pasta quickly, spread it in a thin layer on a tray and toss with a little sauce or olive oil to prevent sticking.

Make it your own (variations)

Pasta salad is perfect for using what’s in the fridge. Try adding any of the following for extra flavour or texture:

• Marinated artichokes (chopped or quartered)
• Jarred roasted red peppers (sliced)
• Pine nuts for crunch
• Fresh basil or parsley for herbal brightness
• Grilled vegetables such as zucchini or eggplant
• Pecorino Romano instead of Parmigiano Reggiano
• Tuna folded in after saucing for a heartier meal
• Burrata or stracciatella dolloped on top at serving time
• Cubed cheeses like fontina, provolone or scamorza instead of mozzarella