This focaccia sandwich is one of those versatile recipes that will be useful in a thousand different situations, taking only five minutes to prepare and requiring just a bowl and a whisk.
The high-hydration dough, with a soft consistency, once doubled in volume and baked, will yield a very soft focaccia that can be filled in many ways, just like classic sandwiches.
I often make it, especially in spring and summer, for a day trip, a picnic, or for lunch at the beach.
Cut into squares, you can also serve it for an aperitif or a buffet.
My favorite filling is mayonnaise, lettuce, cheese, and tomatoes.
Come discover the recipe and then… let’s cook and eat.
See also: Focaccia with onions and olives Locatelli focaccia Savory croissants
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for an 8 x 12 in pan
- 4 cups 00 flour
- 2 1/8 cups milk
- 1 tsp sugar
- 1 1/2 tsp active dry yeast (or 15 g fresh yeast (about 1/2 oz))
- 4 2/3 tbsp vegetable oil
- 1 3/4 tsp salt
- to taste sesame seeds
- to taste milk
- 10 leaves lettuce (gentilina or your preferred variety)
- 2 oxheart tomatoes
- to taste mayonnaise
- 10 slices cheese (or well-drained mozzarella)
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Pan
Steps
To prepare the focaccia sandwich, combine the milk, oil, and sugar in a bowl and dissolve the yeast in them.
Add the flour and salt little by little while whisking by hand until you obtain a smooth, homogeneous mixture with a soft consistency.
Line a baking pan with parchment paper and pour the dough into it, spreading it evenly (for this operation, help yourself with a spatula or a wetted spoon).
Let it rise in a switched-off oven until doubled. This will take about two hours.
When the dough has doubled in volume, brush the surface with milk and sprinkle with sesame seeds.
Bake the focaccia sandwich in a preheated conventional (static) oven at 392°F for 25 minutes, continuing to cook a few more minutes if the surface is not yet golden.
Remove the focaccia from the oven and let it cool on a rack, carefully removing the parchment paper from underneath.
When the focaccia has completely cooled, cut it in half and fill it with a thin layer of mayonnaise, the lettuce leaves previously washed and dried, the cheese slices, and the tomato slices that you have seasoned with a drizzle of oil and a pinch of fine salt.
Before serving, cut the focaccia sandwich into as many pieces and in the sizes you prefer.
