Jun 09 2026
Restaurants›Postino Grant›Focaccia Stack* Recipe

Focaccia Stack* Recipe

Inspired by Postino Grant
Time35m
Serves2

grilled focaccia, smashed avocado, watermelon radish, arugula, feta, spicy marcona almond 510 cal

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Ingredients

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Focaccia

Avocado Smash

Toppings & Vinaigrette

Spicy Marcona Almonds

Assembly

Method

Focaccia

  1. 1

    Prep focaccia

    If using a whole focaccia, cut into 4 roughly 1-inch-thick slices. Pat slices dry with a paper towel so oil and grill marks adhere evenly.

  2. 2

    Brush with oil

    Brush both sides of each focaccia slice with 1 tbs olive oil (from the Focaccia section). Sprinkle each side lightly with flaky sea salt.

  3. 3

    Grill

    Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Grill focaccia slices 2–3 minutes per side until char lines appear and the bread is warm and slightly crisp. Remove and keep warm.

Avocado Smash

  1. 4

    Prepare avocado

    Halve, pit and scoop the flesh of the two ripe avocados into a medium bowl. Use a fork to mash to a chunky consistency (not completely smooth) so there is texture for stacking.

  2. 5

    Season avocado

    Add 1 tbs lemon juice, 1 tbs olive oil, 1/2 tsp fine sea salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Mix gently and taste — adjust salt or lemon to brighten flavor.

Toppings & Vinaigrette

  1. 6

    Prep radish

    Trim the watermelon radish and very thinly slice on a mandoline or with a sharp knife into rounds or half-moons so they remain crisp and decorative.

  2. 7

    Make vinaigrette

    In a small bowl whisk together 1 tbs lemon juice, 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper until emulsified.

  3. 8

    Dress arugula

    Place 2 cups arugula in a bowl, drizzle with half of the vinaigrette, and toss gently to coat. Reserve the rest of the vinaigrette to drizzle on assembled stacks if desired.

Spicy Marcona Almonds

  1. 9

    Coat almonds

    In a small bowl combine 1 tbs olive oil, 1/2 tsp smoked paprika, 1/8 tsp cayenne, and 1 tsp honey (optional). Add 1/3 cup Marcona almonds and toss to coat evenly.

  2. 10

    Toast almonds

    Heat a small nonstick skillet over medium. Add the coated almonds and toast, stirring constantly, 3–5 minutes until fragrant and slightly glossy. Remove to a plate, sprinkle with 1/4 tsp flaky sea salt and let cool. Break any large clusters.

Assembly

  1. 11

    Build the stacks

    Place a warm focaccia slice on each plate. Spread about half of the smashed avocado (roughly 1/4 of the batch) on each slice evenly.

  2. 12

    Add greens and radish

    Top the avocado with a small handful (about 1/2 cup) of dressed arugula. Arrange 6–8 thin watermelon radish slices over the arugula for crunch and color.

  3. 13

    Finish with feta & almonds

    Sprinkle about 2 tablespoons (roughly 1/8 cup) crumbled feta over each stack, then scatter the spicy Marcona almonds over the top for texture and heat.

  4. 14

    Final touches

    Drizzle each stack with the remaining vinaigrette or 1 tsp extra-virgin olive oil, and finish with freshly cracked black pepper to taste. Serve immediately while focaccia is warm.

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