Focaccia Sandwiches Recipe
for their airy bread and layered fillings
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Ingredients
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Focaccia Bread (makes 2 small loaves)
Sandwich Fillings & Assembly (for 8 sandwiches)
Method
Focaccia Bread (makes 2 small loaves)
- 1
Activate yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast.
- 2
Mix dough
In a large mixing bowl (or stand mixer bowl), whisk together flour and fine sea salt. Make a well, add the foamy yeast mixture and 1/2 cup of the olive oil. Stir with a wooden spoon or dough hook until a shaggy, sticky dough forms (about 2–3 minutes by hand, 2 minutes with mixer on low).
- 3
- 4
Shape loaves
Generously oil two 9x5-inch or similar baking pans. Turn the risen dough onto a very lightly oiled surface, divide into two equal pieces. Gently stretch each piece into the pan to about 1-inch thickness, keeping lots of air bubbles intact. Press dimples into the surface with your fingertips, working quickly to preserve bubbles.
- 5
Second rise & finish
Cover the pans loosely with a towel and let the dough rest 20–30 minutes to puff slightly. Preheat oven to 425°F (220°C) during this resting time. After resting, drizzle remaining olive oil (about 2 tbsp) over the tops, sprinkle coarse/flaky salt and chopped rosemary evenly. Use your fingers to press oil into dimples.
- 6
Bake
Bake one pan at a time (or both if your oven fits) on the middle rack for 18–22 minutes, until the crust is golden brown and an instant-read thermometer in the center reads about 200°F (93°C). Rotate pans halfway through if necessary for even browning.
- 7
Cool
Remove focaccia from pans and cool on a wire rack at least 20 minutes before slicing. Slightly warm focaccia slices are ideal for assembling sandwiches, but avoid very hot bread that will melt cheese excessively.
Sandwich Fillings & Assembly (for 8 sandwiches)
- 8
Prepare spreads
In a small bowl combine mayonnaise, lemon juice, salt, and black pepper. Stir until smooth. If using pesto or tapenade, have it ready in a separate small bowl or jar.
- 9
Prepare greens & toppings
Wash and spin dry arugula and basil. If using large basil leaves, stack and chiffonade or leave whole. Slice or tear fresh mozzarella into pieces. Drain roasted peppers and sun-dried tomatoes, pat off excess oil if necessary.
- 10
Slice focaccia
Carefully slice each cooled focaccia horizontally into two layers (top and bottom) using a long serrated knife. If loaves are very thick, you can cut each loaf into 4 sandwich-length slabs to yield 8 sandwiches total. Lightly brush cut sides with 1 tbs olive oil if desired for extra flavor and moisture resistance.
- 11
Assemble sandwiches
Spread about 1 tbsp of the mayonnaise mixture (or pesto/tapenade) on each bottom half. Layer the bottom with 1.5 slices of prosciutto (folded), followed by about 1.5 oz fresh mozzarella, a tablespoon of roasted red peppers, a tablespoon of sun-dried tomatoes, and a small handful (about 1/2 cup) of arugula. Add 3–4 basil leaves per sandwich. Finish with a drizzle of 1/4 tsp balsamic glaze and a light sprinkle of black pepper. Top with the focaccia top and gently press to compact the sandwich.
- 12
Cut & serve
Cut each assembled loaf into 4 equal sandwiches (or cut to desired size). If transporting or making ahead, wrap sandwiches individually in parchment and refrigerate up to 4 hours; bring to room temperature 20–30 minutes before serving. Serve with extra balsamic glaze on the side.