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focaccia sandwich

Ultimate Focaccia Bread Recipe

5 from 1 vote
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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Prep Time 35 minutes
Cook Time 25 minutes
Resting Time 3 hours 5 minutes
Total Time 4 hours
Servings: 10 people
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Focaccia Dough Ingredients:
  • 1 ½ cups Warm Water 105-115 F
  • 1 teaspoon Honey
  • 2 ¼ teaspoon Instant Yeast/Rapid Rise Yeast 1 packet
  • 3 ¾ cups All-Purpose Flour
  • 1 ½ teaspoon Salt
  • 1 tablespoon Olive Oil for the dough
  • ¼ cup Olive Oil for the pan
For the Focaccia Topping:
  • 2 tablespoon Olive Oil
  • 2 tablespoon Water
  • 2 cloves Garlic minced
  • ½ teaspoon Salt
  • 1 ½ teaspoon Fresh rosemary finely chopped
  • 1 teaspoon Kosher Salt for sprinkling on top
Toppings for Sandwich (optional):
  • Pesto sauce
  • Prosciutto
  • Fresh Mozzarella
  • Arugula
  • Tomato
  • Kosher Salt
  • Sweet Balsamic Glaze

Equipment

Method
 

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.

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