Focaccia Club Focaccia Recipe

Activate yeast & mix

In a large mixing bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. Add 3 tablespoons of the olive oil. Add the flour and 2 teaspoons fine salt. Mix with a wooden spoon or dough hook on low until a sticky, shaggy dough forms (about 2–3 minutes by hand or 3–4 minutes with a mixer).

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil. Transfer dough, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape and second rise

Generously oil two 9x5" loaf pans or one 12x9" sheet pan with the additional 1 tablespoon olive oil (or more). Gently press dough into the pan(s) to an even thickness—don’t overwork. Cover loosely and let rest 30–45 minutes until puffy.

Dimple & bake

Preheat oven to 430°F (220°C). Drizzle remaining 2 tablespoons olive oil over the dough. Using oiled fingertips, press deep dimples across the surface. Sprinkle coarse sea salt and chopped rosemary evenly. Bake for 18–22 minutes for smaller pans or 22–28 minutes for a sheet until golden-brown and cooked through. Remove from oven and let cool in pan 10 minutes, then transfer to a wire rack to cool completely. Slice horizontally into two sandwich-length halves once mostly cooled (warm focaccia will compress).

While the focaccia is cooling, whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

Prepare fillings

If not already sliced, thinly slice tomato and red onion. Crisp bacon if not cooked, drain on paper towels. Separate focaccia halves into top and bottom. Lay out all fillings for easy assembly.

Spread aioli

Generously spread a thin layer of aioli on both the top and bottom of the focaccia base. This adds moisture barrier and flavor.

Layer meats & cheese

On the bottom focaccia half, layer 3–4 slices provolone across the length (for 8 sandwiches assume dividing into quarters; for immediate assembly layer proportionally). Add a layer of turkey (about 3 oz per sandwich), then smoked ham, then salami. Place bacon strips on top of the meats. Add tomato slices and red onion if using. Season tomato with a small pinch of salt and pepper.

Add greens & pickles

Top the vegetables with lettuce leaves and scatter pepperoncini or pickle slices as desired for tang. Add a light drizzle of olive oil if desired.

Top & press

Place the focaccia top on the assembled bottom. For traditional club height, you may slice the stacked sandwich into individual portions then secure with toothpicks. Optionally press lightly and cut into 8 equal sandwiches. Serve immediately, or wrap tightly for transport. If making ahead, keep aioli separate until just before serving to avoid soggy bread.

Serve each sandwich warm or at room temperature. Store leftover focaccia wrapped in plastic at room temperature for 1–2 days or refrigerated for up to 4 days. Keep assembled sandwiches up to 24 hours refrigerated; for best texture, store components separately and assemble within a day.