Easy Italian Vegetable Focaccia Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGGIE FOCACCIA SANDWICHES



Veggie Focaccia Sandwiches image

Turn out a meatless sandwich filled with Italian-seasoned vegetables in only 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 8

1/4 medium yellow bell pepper, cut into strips
1/4 medium green bell pepper, cut into strips
1/2 small onion, sliced
1 tablespoon fat-free Italian dressing
1/2 round focaccia bread (8 inch)
1 tablespoon chopped fresh basil leaves
1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
1 plum (Roma) tomato, sliced

Steps:

  • Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
  • Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g

ITALIAN VEGETABLE FOCACCIA SANDWICH



Italian Vegetable Focaccia Sandwich image

Four ingredients and 20 minutes are all you need to make this cheesy vegetable focaccia sandwich - perfect if you love Italian-style dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 4

1 focaccia bread (10 to 12 inch), cut in half horizontally
1 1/2 cups shredded mozzarella or smoked provolone cheese (6 oz)
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
3 tablespoons fat-free Italian dressing

Steps:

  • Heat oven to 400°F. Place bottom half of focaccia on ungreased cookie sheet.
  • Sprinkle with 3/4 cup of the cheese. Spread vegetables over cheese; drizzle with dressing. Sprinkle with remaining 3/4 cup cheese. Cover with top half of focaccia.
  • Bake 12 to 15 minutes or until golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1, Fiber 17 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

FOCCACIA PANINO



Foccacia Panino image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons lemon juice (from 1/2 lemon)
2 cans Italian tuna, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (4 by 4-inch) pieces focaccia bread
3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan
8 slices provolone cheese
1 bunch frisee lettuce, washed and dried

Steps:

  • In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine.
  • Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia.
  • Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve.

BAKED DELI FOCACCIA SANDWICH



Baked Deli Focaccia Sandwich image

Pesto and focaccia bread make this pretty sandwich deliciously different from most deli sandwiches. This is great to serve at football parties and other group gatherings. -Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
5 slices process American cheese
1/3 cup thinly sliced onion
1 small tomato, sliced
1/4 teaspoon Italian seasoning

Steps:

  • Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap sandwich in foil.Place on a baking sheet., Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

Nutrition Facts : Calories 240 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 817mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

EASY ITALIAN VEGETABLE FOCACCIA SANDWICH



Easy Italian Vegetable Focaccia Sandwich image

The little time needed to make this sandwich, you'll spend shopping! Just three ingredients from the deli and bakery provide the fixings you'll need for this intriguing veggie favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 3

1 round focaccia bread (10 to 12 inches in diameter)
2 cups shredded mozzarella cheese (8 ounces)
2 cups deli marinated Italian vegetable salad, drained and coarsely chopped

Steps:

  • Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese.
  • Top with top of bread. Cut into wedges.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

VEGETABLE FOCACCIA



Vegetable Focaccia image

"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 18

2 to 2-1/4 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon olive oil
TOPPING:
3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive oil
2 teaspoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.

Nutrition Facts : Calories 121 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 3g protein.

SAVORY FOCACCIA SANDWICHES



Savory Focaccia Sandwiches image

Have deli sandwiches at home! It's easy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 11

8 sun-dried tomatoes (not oil-packed)
1 package (8 ounces) cream cheese, softened
2 tablespoons sour cream
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 round focaccia bread (12 inches in diameter)
30 thin slices cooked roast beef (20 ounces)
6 slices (1 1/2 ounces each) mozzarella cheese
12 slices tomato
Red onion rings, if desired
Fresh basil leaves, if desired

Steps:

  • In small bowl, cover tomatoes with boiling water. Let stand 30 minutes; drain. Chop tomatoes. In small bowl, mix all remaining spread ingredients; stir in tomatoes. Cover and refrigerate 1 hour.
  • Cut focaccia horizontally in half. Spread tomato spread over cut sides of focaccia. Layer roast beef, cheese and tomato slices on bottom half; top with onion rings and basil. Add top half of focaccia. Cut into 6 wedges.

Nutrition Facts : Calories 755, Carbohydrate 50 g, Cholesterol 140 mg, Fiber 2 g, Protein 47 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1240 mg

VEGETABLE & CHEESE FOCACCIA



Vegetable & Cheese Focaccia image

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 17

1 cup water (70° to 80°)
4-1/2 teaspoons olive oil
4-1/2 teaspoons sugar
2 teaspoons dried oregano
1-1/4 teaspoons salt
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1 tablespoon dried basil
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup frozen chopped broccoli, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

More about "easy italian vegetable focaccia sandwich recipes"

SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE | BON APPéTIT
shockingly-easy-no-knead-focaccia-recipe-bon-apptit image

From bonappetit.com
4.7/5
Author Sarah Jampel
Servings 10-12
Published Feb 22, 2020
  • Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.) , 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
  • Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
  • Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil.
  • Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.
  • Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation.
  • Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat.
  • Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.
See details


10 BEST FOCACCIA SANDWICH RECIPES - INSANELY GOOD
10-best-focaccia-sandwich-recipes-insanely-good image

From insanelygoodrecipes.com
5/5 (1)
Published Oct 20, 2022
Category Recipe Roundup
  • Roasted Vegetable Focaccia Sandwich. Roasted veggies and focaccia were made for one another! Rub some olive oil on sliced eggplant, bell peppers, zucchini, mushrooms, and onions, and plop them in the oven until they’re crisp on the edges.
  • Turkey Mozzarella Focaccia Sandwich. Why settle for a basic turkey sandwich on white bread when you can have this instead? You’ll need six quality ingredients, including arugula, tomato, and mozzarella, to keep things super fresh.
  • Italian Pressed Sandwich. Do you like your sandwiches jam-packed with meat and cheese? Then you have to try this fully loaded focaccia! It’s got layers of Italian salami, ham, smoked turkey, and Provolone cheese.
  • Ham Focaccia Sandwich. If you’re planning a party menu, this ham focaccia sandwich is an excellent recipe to add to the list. The straightforward ingredients and simple prep make this sandwich a piece of cake.
  • Chicken Focaccia Sandwich with Avocado. Who said fresh, healthy food doesn’t taste good? Tasty and good for you, this chicken focaccia with avocado is a winner at any lunch table!
  • Turkey Over Italy Sandwich. Another sensational way to spruce up your turkey sandwich is with focaccia, pepperoncini, and pesto mayo. It’s savory, vinegary, cheesy, and, best of all, super filling.
  • Focaccia Breakfast Sandwich with Bacon and Egg. Here’s a scrumptious breakfast sandwich to add to a brunch or holiday spread. Toss the bacon in the oven while you whip up some super fluffy scrambled eggs.
  • Chicken Pesto Panini. I’ve been all about this chicken and pesto panini recently. It tastes gourmet, but it’s completely homemade. Like all sandwiches, there’s an art to making paninis.
  • Caprese Focaccia Sandwich. I love Caprese in every form, including between slices of thick sandwich bread. But using focaccia completely changes the game!
  • Vegan BLT Focaccia Sandwich. Whether you’re strictly vegan or just appreciate a killer vegan sandwich, reward yourself with this phenomenal meat-free BLT.
See details


ITALIAN FOCACCIA SANDWICH - BETTER HOMES & GARDENS
italian-focaccia-sandwich-better-homes-gardens image
Web Apr 26, 2019 2 tablespoon finely chopped pitted ripe olives 1 9-10 inch round garlic Italian flatbread (focaccia) ¼ cup creamy Caesar or creamy Italian salad dressing 4 ounce thinly sliced capicola 4 ounce thinly sliced …
From bhg.com
See details


ITALIAN FOCACCIA BREAD RECIPE - AN ITALIAN IN MY KITCHEN
italian-focaccia-bread-recipe-an-italian-in-my-kitchen image
Web Jun 12, 2021 In a large bowl whisk together the flour and salt, make a well in the middle and add the yeast mixture and the olive oil, mix until almost combined then move to a lightly floured flat surface and knead until …
From anitalianinmykitchen.com
See details


GRILLED VEGETABLE FOCACCIA SANDWICHES RECIPE
grilled-vegetable-focaccia-sandwiches image
Web May 7, 2019 Steps 1 Heat grill or grill pan. In large bowl, mix zucchini, mushrooms, bell pepper, onion, oil, thyme and salt; toss to coat vegetables. Place on grill over medium-high heat. Cover and cook 8 to 12 minutes, …
From tablespoon.com
See details


QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA
quick-and-easy-italian-focaccia-little-vienna image
Web Jun 22, 2018 Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the …
From lilvienna.com
See details


FOCACCIA RECIPES | BBC GOOD FOOD
Web No-knead grape & rosemary focaccia. 13 ratings. With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough …
From bbcgoodfood.com
See details


PESTO FOCACCIA SANDWICH RECIPE | MYRECIPES
Web 5 Reviews. This hearty main-dish sandwich starts with a loaf of storebough focaccia bread that's cut in half horizontally and filled with layers of deli ham, turkey, cheese and pesto. …
From myrecipes.com
See details


ROASTED VEGETABLE FOCACCIA SANDWICH - SOMETHING ABOUT …
Web Jan 23, 2022 14oz / 400g loaf of Focaccia (see notes) 1/4 cup / 35g Feta, crumbled (or to preference) Instructions Prep Veg: Preheat oven to 220C/425F. On a large baking tray …
From somethingaboutsandwiches.com
See details


ITALIAN FOCACCIA SANDWICH RECIPES ALL YOU NEED IS FOOD
Web 1 round focaccia bread (10 to 12 inches in diameter) 2 cups shredded mozzarella cheese (8 ounces) 2 cups deli marinated Italian vegetable salad, drained and coarsely chopped …
From stevehacks.com
See details


27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
Web May 22, 2021 Use your fingertips to hollow out the typical focaccia dimples and spread some round-cut zucchini on top. Let it leaven for 1 hour in a turned-off oven (but keep the …
From italianrecipebook.com
See details


Related Search