Looking for sandwich inspo? Look no further, the Ultimate Focaccia Sandwich is guaranteed to impress! Fresh foccaccia bread with even fresher ingredients that are just bursting with flavor!
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It is so easy to make & will become a staple in your weekly rotation, not to mention, this bread is absolutely perfect for meal prepping sandwiches throughout the week.
If you love quick and easy meals you are going to love my Marry me Chicken Pasta, Honey Garlic Chicken Thighs & Creamier Carbonara!
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Ingredients
Focaccia Dough Ingredients
- Warm Water
- Honey
- Instant Yeast
- All Purpose Flour
- Salt
- Olive Oil
Ingredients for Focaccia Topping
- Olive Oil
- Water
- Garlic Cloves
- Salt
- Fresh Rosemary
- Kosher Salt (for sprinkling on top)
Toppings for Sandwich (optional)
- Pesto sauce
- Prosciutto
- Fresh Mozzarella
- Arugula
- Tomato
- Kosher Salt
- Sweet Balsamic Glaze
See recipe card for quantities.
Instructions for The Ultimate Focaccia Sandwich
Prepare & knead the Focaccia dough.
Prepare the Focaccia toppings.
Create dimples, add toppings & Bake.
Add sandwich toppings and enjoy!
Proofing the yeast:
1. Mix warm water and 1 teaspoon of honey in a cup.
2. Add one packet of yeast and let it sit for 7-10 minutes until it gets foamy on top.
Making the dough:
1. In a big bowl, mix 3 ¾ cups of flour and 1 ½ teaspoons of salt.
2. Pour in the yeast mixture and stir with a wooden spoon until there's no dry flour left and the dough is sticky.
3. Add 1 tablespoon of olive oil and use your hands to mix it in until it's absorbed.
4. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes until it puffs up.
Making the topping:
1. Mix 4 tablespoons of Olive Oil, 2 tablespoons of water, 4 minced garlic cloves, 2 tablespoons of finely chopped rosemary, and 1 teaspoon of salt in a small bowl until well combined. Set aside.
Developing gluten:
1. After the dough has rested, use the stretch and fold method to develop gluten.
2. Wet your hands to prevent sticking and gently stretch and fold the dough four times.
3. Cover and let it rest for 30 minutes. Repeat this process two more times.
Shaping the dough:
1. Pour ¼ cup of extra virgin olive oil into a non-stick 9x13 baking pan.
2. Transfer the dough to the oiled pan and stretch it to fit the edges.
3. If the dough is hard to stretch, cover and let it rest for 15 minutes before trying again.
4. Cover and let it rise for 45-60 minutes until it's puffy.
Creating dimples:
1. Dip your hands in cold water and use your fingertips to poke the dough, creating dimples.
2. Release any big air bubbles trapped under the dough by gently lifting the edges.
Adding toppings and baking:
1. Stir the topping mixture again if it separated, then drizzle it evenly over the dough.
2. Sprinkle kosher salt or sea salt on top.
3. Bake at 450˚F for 22-25 minutes until it's golden brown.
4. Let it cool on a wire rack for 10 minutes before slicing and serving. Cut into squares or slices for sandwiches.
Topping Focaccia Sandwich:
1. Firstly prepare your focaccia bread for your sandwich by cutting a piece in half.
2. Begin by spreading pesto sauce generously over 1 of the sliced halves.
3. Top with finely sliced prosciutto over top.
4. Now, top with your fresh arugula.
5. Slice your fresh mozzarella into thicker slices and top over arugula.
6. Slice fresh tomatoes into thin slices and top over mozzarella.
7. Finish with drizzling Sweet Balsamic Glaze over top (be generous) and a sprinkle of Kosher Salt.
Substitutions for The Ultimate Focaccia Sandwich
Focaccia Dough Ingredients
Warm Water: Room temperature water can be used instead of warm water. However, ensure it's not too cold as it might affect the yeast's activation.
Honey: Sugar or maple syrup can be used as substitutes for honey. Use the same amount as mentioned in the recipe.
Instant Yeast: Active dry yeast can be used as a substitute for instant yeast. However, you may need to activate it in warm water with a bit of sugar before using it in the recipe.
All-Purpose Flour: Bread flour or whole wheat flour can be used as substitutes for all-purpose flour. Keep in mind that different flours may yield slightly different textures.
Salt: Sea salt or kosher salt can be used instead of regular salt. You may need to adjust the quantity slightly based on the type of salt used.
Olive Oil: Vegetable oil, canola oil, or melted butter can be used as substitutes for olive oil. They will impart a slightly different flavor to the final product.
Ingredients for Focaccia Topping
Olive Oil: Vegetable oil, canola oil, sunflower oil, or melted butter can be used as substitutes for olive oil. Each will impart a slightly different flavor to the dish.
Water: You can use chicken or vegetable broth for added flavor, or even milk for a richer taste, depending on the recipe.
Garlic Cloves: Garlic powder or garlic paste can be used as substitutes for fresh garlic cloves. Adjust the amount based on taste preference.
Salt: Sea salt or table salt can be used instead of kosher salt. Just be mindful of the texture and adjust the quantity accordingly, as different types of salt have different levels of saltiness by volume.
Fresh Rosemary: Dried rosemary can be used as a substitute for fresh rosemary. Keep in mind that dried herbs are more concentrated in flavor, so you'll need less compared to fresh. Alternatively, you can use other fresh herbs like thyme or oregano if available.
Kosher Salt (for sprinkling on top): Sea salt flakes or coarse sea salt can be used as substitutes for kosher salt when sprinkling on top of dishes.
Equipment for The Ultimate Focaccia Sandwich
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
- 2 Large Bowls
- Small Bowl
- Baking Dish/Pan (9”x13”)
- Cooling/Wire Rack
- Basting Brush
- Plastic Wrap
Storage
Refrigerating: This can quickly dry out the bread, so it’s not my favorite way to store focaccia.
Freezing: When the bread has cooled to room temperature, wrap it in several layers of plastic wrap and freeze it for up to 2 months. Freeze the bread the same day it’s made and it will taste fresh when thawed.
To Reheat: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen. To reheat, bake in the oven at 350˚F for 8 minutes.
3 Top tips for Success
- Proper Proofing of the Yeast: Ensure that your yeast is properly proofed before adding it to the flour mixture. This step is crucial for activating the yeast and ensuring a good rise in your dough. The water should be warm, around 110-115°F (43-46°C), but not too hot, as it can kill the yeast. Adding a small amount of honey or sugar to the water can help feed the yeast and promote fermentation.
- Gluten Development: Properly developing gluten in the dough is essential for achieving the desired texture of focaccia—light and airy with a slightly chewy crumb. Use the stretch and fold method as directed in your recipe to strengthen the gluten strands. This involves gently stretching and folding the dough several times during the resting periods.
- Dimpled Surface and Toppings: Before baking, dimple the surface of the focaccia dough with your fingertips. This step not only adds visual appeal but also helps create pockets for the olive oil and toppings to pool in, enhancing flavor and texture.
By paying attention to these key steps, you'll be well on your way to making delicious focaccia bread with a perfect texture and flavor every time!
FAQ's
Yes, you can substitute instant yeast for active dry yeast, using about 25% less. Adjust rise times accordingly. Instant yeast doesn't require proofing and ferments faster.
Achieve a crispy crust by baking at high temperature (450°F/230°C) on a preheated surface, generously drizzling olive oil, and properly dimpling the dough before baking for texture.
Prevent dense or doughy focaccia by ensuring proper gluten development, avoiding overproofing or underproofing, and baking at high temperature until golden brown and hollow-sounding when tapped on the bottom.
Related
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Pairing
These are my favorite dishes to serve with The Ultimate Focaccia Sandwich:
Ultimate Focaccia Bread Recipe
Ingredients
Equipment
Method
- Mix warm water and 1 teaspoon of honey in a cup.
- Add one packet of yeast and let it sit for 7-10 minutes until it gets foamy on top.
- In a big bowl, mix 3 ¾ cups of flour and 1 ½ teaspoons of salt.
- Pour in the yeast mixture and stir with a wooden spoon until there's no dry flour left and the dough is sticky.
- Add 1 tablespoon of olive oil and use your hands to mix it in until it's absorbed.
- Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes until it puffs up.
- Mix 4 tablespoons of Olive Oil, 2 tablespoons of water, 4 minced garlic cloves, 2 tablespoons of finely chopped rosemary, and 1 teaspoon of salt in a small bowl until well combined. Set aside.
- After the dough has rested, use the stretch and fold method to develop gluten.
- Wet your hands to prevent sticking and gently stretch and fold the dough four times.
- Cover and let it rest for 30 minutes. Repeat this process two more times.
- Pour ¼ cup of extra virgin olive oil into a non-stick 9x13 baking pan.
- Transfer the dough to the oiled pan and stretch it to fit the edges.
- If the dough is hard to stretch, cover and let it rest for 15 minutes before trying again.
- Cover and let it rise for 45-60 minutes until it's puffy.
- Dip your hands in cold water and use your fingertips to poke the dough, creating dimples.
- Release any big air bubbles trapped under the dough by gently lifting the edges.
- Stir the topping mixture again if it separated, then drizzle it evenly over the dough.
- Sprinkle kosher salt or sea salt on top.
- Bake at 450˚F for 22-25 minutes until it's golden brown.
- Let it cool on a wire rack for 10 minutes before slicing and serving. Cut into squares or slices for sandwiches.
- Firstly prepare your focaccia bread for your sandwich by cutting a piece in half.
- Begin by spreading pesto sauce generously over 1 of the sliced halves.
- Top with finely sliced prosciutto over top.
- Now, top with your fresh arugula.
- Slice your fresh mozzarella into thicker slices and top over arugula.
- Slice fresh tomatoes into thin slices and top over mozzarella.
- Finish with drizzling Sweet Balsamic Glaze over top (be generous) and a sprinkle of Kosher Salt.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Susan says
Love every single of yours recipes.You are so cute