Easy Beef Focaccia Sandwiches Food

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.

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.

EASY BEEF FOCACCIA SANDWICHES

Steps:

• Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Unroll dough in pan; starting at center, press out dough to edge of pan to form crust. Brush with oil; sprinkle with garlic powder and basil. Bake 10 minutes or until golden brown. Cool 15 minutes.
• Meanwhile, in small bowl, mix mayonnaise and horseradish sauce until well blended.
• Cut focaccia crust into 8 rectangles. Spread mayonnaise mixture on bottom sides of all rectangles. On 4 rectangles, layer cheese, beef, tomatoes and lettuce over mayonnaise mixture. Cover with remaining rectangles, mayonnaise mixture side down. Cut each sandwich in half.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

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.

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

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 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!

FOCACCIA TURKEY SANDWICHES

Steps:

• Cut focaccia into four wedges. Slice each wedge in half horizontally. spread cut sides of bread with dressing. Layer bottom half of each foccacia wedge with turkey, onion, tomato, and lettuce. Add top of each focaccia wedge.

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 in foil.
• Place on baking sheet. Bake at 350 degrees for about 20 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

ROAST BEEF ON FOCACCIA

Steps:

• Slice focaccia bread in half horizonally.
• Mix mayonnaise and horseradish together and spread over cut sides of the bread.
• On bottom slice of bread, layer tomato slices, bacon slices, roast beef and lettuce leaves.
• Cover with top half of bread and cut into 4 servings.

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.