Baked Focaccia Sandwich Recipes

FOCACCIA SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

BAKED FOCACCIA SANDWICH

Steps:

• Biga:.
• Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours).
• Dough:.
• In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
• Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand).
• Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
• Assembly and Baking:.
• Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
• Cover it, and let it rest for 15 minutes to allow the gluten to relax.
• Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
• Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
• Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan.
• Cover the pan and let the dough rest for 10 minutes.
• After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
• If it is entirely too resistant, cover and let rest a little longer.
• Layer half the provolone atop the crust, then all the salami.
• Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
• Roll the other half of the dough into a rectangle large enough to cover the filled crust.
• Drape it over the filling and seal it to the bottom crust all the way around.
• Cut a small hole in the center to allow any steam to escape.
• Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350°F.
• Bake the focaccia for 20 minutes.
• Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
• Bake for an additional 15 minutes, or until the focaccia is golden brown.
• Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy).
• Slice into generous rectangles to serve.