Gastronomie Giulia

Focaccia Menu

Stuffed and topped focaccias, seasonal sides, and drinks at our Sutton marché d’été.

A vibrant focaccia pizza displayed on a wooden peel, its thick, airy base topped with swirls of bright green pesto, thinly sliced potatoes, and melted cheese bubbling at the edges. Specks of crushed pistachio and fresh basil leaves add playful pops of color. The peel rests on a clean, light-colored counter at an open-air market stand, with chalkboard-style price panels implied as blurred shapes in the background, avoiding any readable text. Soft golden hour sunlight washes across the scene, enhancing the greens and warm crust tones. Captured from a slightly overhead angle with crisp focus on the toppings and a gentle bokeh behind, in vivid, photographic realism.

Menu

Sandwiches

Mortadella & Pistachio Focaccia

$14

Prosciutto Cotto

$13

Caponata Focaccia

$12

Patate Rosmarino

$11

Stracciatella Verde

$11

Pizzas

Mortadella Classica

$15

Jambon Fromage

$14

Caponata Toasted

$13

Pesto Patate

$12

Stracciatella Caponata

$11

Combos

Dégustation Duo

$18

Reserve now

Focaccia slice

Caponata pot

Local salad

Soft drink

Famiglia Trio

$32

See combos

Market pickup

Shareable board

Extra sauce

Vegetarian option

An assortment of small, rectangular focaccia slices arranged in a casual, playful grid on a large wooden platter: one topped with caponata and torn basil, another with ham and melted cheese, a third with mortadella and pistachios, and a fourth with dollops of stracciatella and pesto. The platter sits on a market stall draped with a neutral linen cloth, flanked by neat stacks of unlabelled canned caponata and rustic crates of vegetables, all softly out of focus. Bright but diffused daytime light from above creates crisp, appetizing detail without harsh shadows. Shot from a top-down, bird’s-eye view, the composition is clean and organized, with photographic realism and a fun, tasting-menu mood.

Chef’s notes & market tips

Our focaccia starts with a slow-rise dough: olive oil, flour, water, yeast, and plenty of time so the crumb stays airy and the crust gently crisp. Each topping and filling is chosen to balance that softness—silky mortadella and ham for savoury depth, creamy stracciatella for richness, bright basil pesto for perfume, and our tangy-sweet caponata and potatoes for comfort and texture. At home, reheat slices in a hot oven (about 375°F / 190°C) for 5–8 minutes on a baking sheet to revive the crust; avoid the microwave so it stays light, not chewy. Pair mortadella or ham focaccia with a crisp white or a light beer, stracciatella and pesto with fresh salads and sparkling wine, and caponata or potato slices with tomato salads and medium-bodied reds.

Notre focaccia repose sur une pâte à longue fermentation : huile d’olive, farine, eau, levure et beaucoup de temps pour une mie légère et une croûte dorée. Chaque garniture est choisie pour l’équilibre : mortadelle et jambon savoureux, stracciatella onctueuse, pesto au basilic parfumé, caponata et pommes de terre pour la chaleur et la texture. À la maison, réchauffez au four chaud (environ 190°C / 375°F) 5 à 8 minutes sur une plaque pour retrouver le croustillant; évitez le micro-ondes. Servez la mortadelle ou le jambon avec un blanc vif ou une bière légère, la stracciatella et le pesto avec une salade croquante et un mousseux, et la caponata ou les pommes de terre avec une salade de tomates et un rouge souple.

Read tips