Tuscan Turkey On Herbed Focaccia Recipe

Prepare dough

In a large mixing bowl or stand mixer bowl, combine 3 1/2 cups of the flour, instant yeast, sugar, and fine sea salt. Stir to combine.

Add warm water (about 105–115°F / 40–46°C) and 1/4 cup olive oil. Mix with a wooden spoon or paddle on low until a shaggy dough forms.

Add remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms (you may not need every last bit). If using a stand mixer, knead with dough hook on medium for 5–7 minutes until smooth and elastic. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

Lightly oil a large bowl, place the dough in it, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and flavor

Preheat oven to 425°F (220°C). Oil two half-sheet (13x18-inch) pans or line with parchment. Turn the dough onto a lightly oiled surface and divide into two equal pieces. Press each into a rough rectangle and then stretch/press into each prepared pan to create an even layer about 1/2 to 3/4 inch thick. Cover and rest 15 minutes.

Combine chopped rosemary, thyme, minced garlic and remaining 1/2 cup + 2 tbsp olive oil (from ingredient list) in a small bowl. Use your fingertips to dimple the dough evenly and brush the herb-oil mixture over both focaccia surfaces. Sprinkle coarse sea salt and black pepper evenly.

Bake one sheet at a time in the preheated oven for 14–18 minutes or until golden brown and set. Remove to racks and cool slightly. Once cool enough to handle, slice each sheet lengthwise into 6 long sub-style loaves (total 12).

Cook aromatics and turkey

In a large, wide skillet or sauté pan, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add ground turkey, breaking it up with a spatula. Cook until no longer pink and starting to brown, about 8–10 minutes.

Add vegetables and seasonings

Stir in chopped sun-dried tomatoes, roasted red peppers, kalamata olives, dried oregano and red pepper flakes. Cook 3–4 minutes to warm and combine flavors.

Add the packed spinach in batches, stirring and allowing it to wilt before adding more. Continue until all spinach is incorporated and most moisture has evaporated, about 3–5 minutes.

Finish with cheeses and seasoning

Reduce heat to low. Stir in softened cream cheese and grated parmesan until fully incorporated and mixture is creamy. Taste and adjust seasoning with salt and black pepper. If mixture seems too dry, add up to 2 tbsp water or chicken stock to loosen slightly. Remove from heat and let cool 5–10 minutes so it’s easier to handle for assembly.

Assemble subs

Split each focaccia loaf horizontally. Lay the bottom halves on a work surface. Divide the turkey mixture evenly among the 12 loaves, spreading into a relatively even layer.

Top the turkey on each sandwich with 2 slices of provolone or mozzarella (or enough to cover), then a few fresh basil leaves.

Drizzle each sandwich lightly with balsamic glaze and a small drizzle of extra-virgin olive oil. Place the top half of focaccia on each sandwich.

Warm and serve

If you prefer the cheese melted, place assembled subs on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until cheese is softened. Slice each long sub into desired serving lengths. Serve immediately.