Focaccia Stack Recipe

Slice the focaccia loaf into 6 thick pieces (about 1-inch each) horizontally if tall, or into 6 square/rectangular slices depending on loaf shape. You want pieces sturdy enough to stack and grill briefly.

Preheat a grill pan or outdoor grill to medium-high (around 425°F/220°C). Brush both sides of each focaccia slice lightly with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse sea salt and freshly cracked black pepper to taste.

Grill the focaccia slices 2–3 minutes per side until grill marks appear and the bread is warmed through and slightly crisped. Remove to a cooling rack or plate. Keep warm while preparing toppings.

Prepare avocado

Halve, pit and scoop the flesh of 2 ripe avocados into a bowl. Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and black pepper to taste. Mash coarsely with a fork so there are still some chunks — you want spreadable texture, not completely smooth. If you like heat, stir in red pepper flakes to taste.

Taste and adjust lemon, salt and pepper. Keep covered with plastic wrap touching the surface if not using immediately to prevent browning.

Thinly slice the watermelon radish into rounds (about 1/8-inch thick) using a sharp knife or mandoline. Aim for 12–18 slices to layer across stacks.

Toss the 2 cups arugula with 1 teaspoon olive oil, 1/2 teaspoon lemon juice and a pinch of salt just to lightly dress and wilt slightly. Set aside.

Toast the Marcona almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat.

Place toasted almonds in a small bowl. Add 1/2 teaspoon smoked Spanish paprika and 1/4 teaspoon Aleppo or cayenne pepper (optional). Toss to coat evenly. If you want a touch of sweet-heat, stir in 1 teaspoon honey while warm so it sticks to the nuts. Coarsely chop the almonds if you prefer smaller pieces for scattering.

Crumble 3 ounces feta into a small bowl and have it ready for assembly.

Lay one grilled focaccia slice on your work surface. Spread about 2–3 tablespoons of smashed avocado evenly over the slice.

Top the avocado with a small handful (about 1/3 cup) of dressed arugula and arrange 2–3 watermelon radish slices on top.

Scatter about 1 tablespoon of crumbled feta over the radish and arugula, then sprinkle 1–2 tablespoons of the spicy Marcona almonds (chopped if desired) for crunch and heat.

Place a second grilled focaccia slice on top and repeat the layering (avocado, arugula, radish, feta, almonds) to create a stack 2 slices high. For taller stacks repeat to use a third focaccia slice if desired. Finish with the top focaccia slice lightly brushed with the 1 teaspoon finishing olive oil.

Finish each stack with a pinch of flaky sea salt, a crack of black pepper and a light drizzle of extra-virgin olive oil. If using, drizzle a little more honey over the nuts for contrast.

Let the stacks rest 1–2 minutes so flavors settle, then slice each stack in half (diagonally or down the middle) and serve immediately.