Baked Focaccia Sandwich Food

FOCACCIA BREAD RECIPE

Steps:

• Mix 1 cup of flour, the sugar, salt and yeast in a large bowl. Add 1/4 cup of the oil and the warm water (make sure the water is between 120°F and 130°F). Beat with an electric mixer on medium speed for 3 minutes, scraping the bowl occasionally. Stir in enough of the remaining flour until the dough is soft but pulls away from the side of the bowl as you stir.
• Turn the dough onto a lightly floured surface. Knead for 5-10 minutes or until the dough is smooth and elastic. Place the dough on a greased bowl and turn it greased side up. Cover and let rise in a warm place for 1 - 1 1/2 hours or until double. The dough is ready when an indentation remains in it after it is touched.
• Preheat the oven to 425°F.
• Grease 2 cookie sheets with shortening. Punch the dough down and divide it in half. Shape each half into a flattened 12 inch round on a cookie sheet. Cover and let rise in a warm place for 20 minutes. Prick the centers of the rounds and 1 inch from the edge of the rounds, thoroughly with a fork. Brush the rounds with oil and sprinkle with the cheese and herbs.
• Bake for 12-15 minutes or until golden brown. Remove from the cookie sheets to a wire rack. Serve warm or at room temperature.
• Makes 2 focaccia bread, about 12 pieces each.

SAVORY FOCACCIA SANDWICHES

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.

FOCCACIA PANINO

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.

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.

BAKED DELI FOCACCIA SANDWICH

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.

FOCACCIA SANDWICHES FOR A CROWD

Steps:

• In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a loose, sticky dough. Cover with a tea towel or plastic wrap and [choose your schedule]:Quickest rise: Set aside in a warmish spot for 1 to 1 1/2 hours, until doubled.Overnight in fridge: Set inside your refrigerator overnight, about 8 to 10 hours.Overnight at room temperature: For this method, you will need to use only cold, no lukewarm, water. Leave the bowl on your counter at room temperature for 10 hours. When you're ready to make your focaccia: Pour 3 tablespoons oil onto a rimmed sheet pan (can use a 13×18, or half-sheet pan, but if you have something more 11×17-ish, as I use here, will make for slightly thicker loaf; you can line it first with parchment paper for maximum nonstick security). Heat oven to 425°F. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over. Let dough rest for 20 minutes (for Quickest rise or Overnight at room temperature) or 1 hour (if you used the Overnight in the fridge rise, so it warms up) without touching it. Then, drizzle last 1 tablespoon of olive oil over and use your fingertips to stretch and press the dough to the edges, leaving it intentionally dimply. If your dough resists being stretched all the way, get it as stretched as you can, wait 5 minutes, and return to stretch it the rest of the way, repeating this rest if needed. Sprinkle with flaky sea salt all over and bake for 20 to 25 minutes, checking in on the earlier end, until lightly puffed on top and golden and crisp underneath. Remove from oven and let cool completely (this will go faster if you transfer the bread to a cooling rack) before assembling sandwiches. To make sandwiches: If you'd like, you can trim off the very outer edges - this exposes the crumb and makes it a little easier to halve. (I didn't do this because I like to make things hard, also I like edges.) Stafford recommends you begin the halving process by cutting through each corner, then running the serrated knife through the short end until you get to the midway point, then starting from the other short end until I get to the midway point. A sharp, serrated knife is helpful. Try to keep your knife as parallel to the bread as possible. She says she finds if she hugs the top layer as opposed to aiming for the center, she gets a more even cut. Some ideas for sandwich fillings:Avocado + Crispy Kale [Shown]: First, crisp your kale. I used a 5-ounce clamshell of curly kale leaves, tearing out and discarding any thick ribs. Rub/toss them with 1 tablespoon olive oil, spread them on a large baking sheet in one layer, seasoned them with salt and pepper, and baked them at 375°F for 10 to 15 minutes, until crispy and just barely brown at the edges (keep an eye on it). Then, scoop out and slice 4 avocados, fan the slices across the bread and mash/spread them smooth. Coat with olive oil, lemon juice, flaky salt, and red pepper flakes (like we do here). Spread crispy kale over avocado.Hummus + Cucumber + Pickled Carrots [Shown]: First, coarsely grate 1 pound of carrots. Pour 1/2 cup apple cider vinegar, 1/2 cup cold water, 1 teaspoon kosher salt, and 1 to 2 teaspoons (to taste) of granulated sugar over it and stir to combine. (You could also add mustard or dill seeds or fresh chile peppers here.) Chill in the fridge for as long as you have - 30 minutes, an hour, and up to a few days. Carrots will get more pickled the longer it soaks. To make your sandwiches, schmear the bottom half of the bread with about 1 1/2 cups hummus (storebought or homemade). Squeeze out little handfuls of pickled carrot and sprinkle this on as your next layer. For you final layer, use a y-peeler to shave long ribbons off 1 large (1/2 to 3/4 pound) seedless cucumber. Tousel these on top; season them with salt and pepper.Walnut pesto + grilled zucchini ribbons (skip the parmesan in the pesto to make it vegan)This grilled pepper and torn mozzarella panzanella, minus the croutonsThis crunchy asparagus and egg saladPickled vegetable sandwich slaw + anything else you love on sandwichesThis salsa verde + any grilled or roasted vegetablesThis zucchini carpaccio salad, as a sandwich fillingAny of the sandwiches from the archivesMany of the salads from the archives, such as this egg salad, this chicken salad (not vegetarian, of course), that chicken salad, or even (I love this as a sandwich) this chicken caesar, with the dressing spread on both sides of the bread, the chicken thinly sliced, and the romaine cut into thin ribbons. I wouldn't be sad to have a broccoli or cauliflower slaw between bread, either.Or, of course, endless slices of peak-season tomatoes + mayo + salt, or the same plus sliced mozzarella + basil pesto

VEGETARIAN FOCACCIA SANDWICH

Steps:

• Slice bread in half lengthwise.
• Slice peppers into 1/8 inch slices.
• Slice onion and mushrooms.
• In a skillet, heat oil over medium heat.
• Add peppers and onions, cooking till they begin to soften.
• Add mushrooms and cook till mushrooms are softened.
• Spread mustard on each half of bread.
• Top one half with mushroom mixture, sprinkle with cheese.
• Place the other half of the bread on top the half with the mushroom mixture.
• Cut into 8 slices.

GRILLED FOCACCIA SANDWICH

Steps:

• Heat a barbecue or grill.
• Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
• In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
• Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

FOCACCIA CHICKEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
• Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set aside.
• Shred or cube the chicken, and place onto the bottom half of the focaccia bread. Spread the broccoli over the chicken, and top with mozzarella cheese.
• Bake this part of the sandwich (without the top) for about 10 minutes, or until the cheese is melted. Place the top of the bread over the filling, and bake for another 5 minutes to heat through. Cut into small squares to serve.

FOCACCIA TURKEY SANDWICH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Drain and seed chipotle peppers. Combine chipotle peppers and mayonnaise in the bowl of a food processor; pulse until blended.
• Spread mayonnaise mixture on bottom half of focaccia. Top with turkey, mozzarella, roasted red peppers, sun-dried tomatoes, and remaining focaccia. Wrap in aluminum foil.
• Heat sandwich in the preheated oven for 15 to 20 minutes. Cut into 6 individual sandwiches. Serve hot.

FOCACCIA SANDWICHES!

Steps:

• Slice your focaccia bread like a giant hamburger bun. Select toppings/fillings that go well with your flavor of focaccia-i.e. ham & cheddar cheese on the cheddar jalapeno loaf, turkey & mozzerella with marinara on the parmesan loaf, turkey, havarti & apple on the herb loaf, roast beef, fresh mozzerella, roasted red peppers & lettuce on the veggie loaf, etc. The combinations are endless-be daring! You can make them & then slice them in wedges like a pizza or pop them in the oven & then cut them up! Let me know about some of the great combination you come up with!

CHICKEN FOCACCIA SANDWICHES

Steps:

• Slice bread quarters in half, place each quarter on a plate, spread with margarine, then mustard.
• Place slices of cheese on the bottom half of each bread quarter.
• Top cheese with 2 slices of bacon, top bacon with onion slice, top onion with lettuce leaves, top lettuce with tomato slices.
• Set aside.
• Place chicken breasts between 2 sheets of plastic wrap, pound to 1/4 inch thickness.
• Place flour on a plate, add salt, pepper and oragano, mix until well combined.
• In a small bowl, beat egg with water.
• Heat oil in a large nonstick frypan on medium high heat.
• Meanwhile, dredge chicken breasts in flour mixture, shaking off excess, submerge chicken breast in egg/water mix, drain off excess and place in hot frypan.
• Lower heat to medium.
• Cook chicken until golden brown, about 10 minutes on each side, until no longer pink.
• Place one chicken breast on each focaccia bottom on top of tomato slices, top with the top piece of focaccia bread, press down, cut in half if you wish and serve immediately, with lots of napkins.

PESTO FOCACCIA SANDWICH

Steps:

• Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don't touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a lightly floured surface.
• Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in size.
• Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and puffy.
• Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
• Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
• Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when serving.