Caprese Panino With Shrimp Or Chicken Recipe
Fresh mozzarella, sliced roma tomatoes, leaf lettuce and extra virgin olive oil on homemade focaccia bread
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Ingredients
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Focaccia Bread
Panino Filling
Method
Focaccia Bread Preparation
Activate Yeast
In a small bowl, mix warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Combine Ingredients
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Knead the Dough
Mix ingredients until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape and Second Rise
Punch down the dough and shape it into a rectangular slab. Place it on a greased baking sheet, cover, and let it rise for another 30 minutes.
Bake
Preheat the oven to 425°F (220°C). Optionally sprinkle fresh rosemary on top. Bake for 20-25 minutes until golden brown.
Cool the Bread
Remove from oven and let it cool on a wire rack before slicing for the panino.
Panino Assembly
Prepare Ingredients
Slice the fresh mozzarella and roma tomatoes. Rinse and dry the leaf lettuce.
Build the Panino
Slice the focaccia bread horizontally. On the bottom half, layer the mozzarella, sliced tomatoes, lettuce, and shrimp or chicken.
Season
Drizzle with extra virgin olive oil and season with salt and black pepper to taste. Optionally, drizzle balsamic glaze on top.
Close and Cut
Place the top half of the focaccia over the filling and press down gently. Cut the panino into desired portions.
Serve
Serve immediately while the focaccia is still warm.