Focaccia with chickpea hummus, baked tomatoes, sesame, horseradish and sea lettuce

Focaccia with chickpea hummus, baked tomatoes, sesame, horseradish, and sea lettuce is a contemporary culinary creation that reimagines the traditional Italian flatbread. While focaccia has ancient Mediterranean roots, this specific combination represents a modern, gourmet approach to flavor layering, blending classic textures with unexpected, bold ingredients.

The dish features a soft, leavened focaccia base topped with a creamy layer of chickpea hummus. This foundation is complemented by the sweetness of slow-baked tomatoes and the nutty crunch of toasted sesame seeds. A defining characteristic of this specific iteration is the inclusion of horseradish, which provides a sharp, pungent heat, and sea lettuce, which introduces a delicate, briny umami element.

A great version of this dish is distinguished by the precise balance of its contrasting elements. The creaminess of the hummus must effectively offset the sharp bite of the horseradish, while the sea lettuce provides a coastal freshness that cuts through the richness of the oil and tomatoes. Texture is also paramount, requiring a well-developed crust on the bread to contrast with the soft toppings.

This specific version has gained culinary attention at SP 143 Pizzeria Contemporanea in Tetti Valfrè, Italia, as noted by *So Hungry Italy*. While traditional regional variations of focaccia—such as the Genoese or Barese styles—typically focus on simple toppings like olive oil and rosemary, this dish exemplifies the "pizzeria contemporanea" movement by integrating complex, global flavor profiles into a traditional Italian format.