Ham & Cheese On Jalapeno Cheddar Focaccia Recipe
Each sub serves up to 12
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Ingredients
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Jalapeño Cheddar Focaccia (makes 1 sheet, enough for 12 subs)
Sandwich Fillings (for 12 subs)
Method
Jalapeño Cheddar Focaccia (makes 1 sheet, enough for 12 subs)
- 1
Activate yeast
In a small bowl, stir the warm water (about 105–110°F / 40–43°C) with the sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.
- 2
Make dough
In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine the flour and fine sea salt. Add the foamy yeast mixture and 3 tablespoons of the olive oil. Mix on low until the dough comes together, then increase speed and knead 6–8 minutes until smooth and elastic. If dough feels too dry, add up to 2 tablespoons more water; if too sticky, add up to 2 tablespoons more flour.
- 3
- 4
Shape and top
Generously oil a 13x18-inch sheet pan (or two 9x13 pans). Transfer the risen dough to the pan and gently stretch it with your fingers to roughly fill the pan. If it resists, let it rest 10 minutes and continue. Use your fingertips to dimple the dough all over, creating deep pockets. Drizzle the remaining olive oil (about 6 tablespoons) evenly over the dough, then scatter the shredded cheddar and sliced jalapeños across the surface. Press cheese and jalapeño slices lightly so they adhere. Sprinkle the coarse sea salt evenly.
- 5
Second rise
Cover loosely with plastic wrap or a damp towel and let the dough rise again for 30–40 minutes until puffy.
- 6
- 7
Cool and portion
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool another 15 minutes. Using a long serrated knife, slice the sheet into 12 equal rectangles (about 6 x 3.5 inches each) for subs. If you prefer, split each rectangle horizontally to make sandwiches.
Assemble Ham & Cheese Subs (makes 12)
- 8
Prepare spreads
In a small bowl, combine the softened unsalted butter with a pinch of black pepper; set aside. Place Dijon mustard and mayonnaise in separate bowls or serving containers for spreading.
- 9
Butter and toast (optional)
If you like warm sandwiches, preheat an oven (or salamander/grill) to 375°F (190°C). Lightly butter the cut sides of each focaccia piece. Place focaccia halves on a baking sheet, buttered side up, and toast 4–6 minutes until lightly golden. Alternatively, assemble cold.
- 10
Assemble sandwiches
Lay the bottom half of each focaccia rectangle on a work surface. Spread about 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise (adjust to taste) across each bottom. Arrange 2–3 ounces of sliced ham (about 4–5 slices depending on thickness) on each. Top with 2–3 slices of Swiss cheese (about 1.5–2 ounces). Add optional lettuce and 2–3 tomato slices if using. Place the focaccia top over the filling and press gently.
- 11
Finish and serve
If you prefer melted cheese, place assembled sandwiches on a sheet pan and bake at 350°F (175°C) 6–8 minutes until cheese softens (not necessary if previously toasted). Cut each sandwich in half if desired, and serve immediately. Store leftover focaccia wrapped in foil at room temperature up to 2 days or refrigerate assembled sandwiches up to 24 hours.