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.

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.

BEEF AND PROVOLONE FOCACCIA SANDWICHES

Steps:

• Cut focaccia horizontally in half to make 2 layers. Spread pesto over cut sides.
• Layer beef, tomato, cheese and romaine between layers. Cut filled focaccia into 6 wedges. Serve immediately or wrap each wedge in plastic wrap. Refrigerate until serving or up to 24 hours.

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.

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.

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.

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.

PROSCIUTTO, MOZZARELLA, AND OLIVE SANDWICHES ON PARMESAN FOCACCIA

Steps:

• Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl toss with oil and salt and pepper to taste.
• Halve focaccia horizontally and spread bottom half with olive mixture. Top olive mixture with mozzarella, prosciutto, arugula, and remaining focaccia half. Press focaccia gently and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches diagonally in half and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.