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Here's a good sandwich that uses
Focaccia: You want to bake the focaccia in a round pan and not very thick, just
so you can slice it in half to make a sandwich.
Beef on Focaccia
1 lb. deli beef sliced very thin
2 T. olive oil
1/4 lb. swiss cheese
sliced tomato
sliced red onion
lettuce
Layer the beef on the bottom of the focaccia. Drizzle with the olive oil. Add
the sliced tomato and red onion. Top with cheese.
Cut sandwich into quarters. |
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Focaccia
2 1/4 to 2 1/2 C. tepid water
2 T. active dry yeast
1/4 C olive oil
6 1/2 C. unbleached all-purpose flour
4 t. salt
Mix 1/2 cup of the water and the yeast together in a bowl. It will start to
bubble and you can tell it is working.
Add flour and salt together in a large bowl. Add the yeast mixture, oil and 1
3/4 C. of the water. Blend this mixture and if it seems too stiff add some of
the remaining water a little at a time. You want a soft, slightly sticky dough.
Place dough on a floured board and knead about 10 minutes.
Place dough in a greased bowl, cover and allow to rise (about 1 1/2 hours) until
double. Punch down and let rise a second time.
Divide dough into 3 equal pieces and shape into a ball. Place each ball in an
oiled gallon plastic bag and place in refrigerator 24 hours.
About 1 1/2 hours before you plan to bake take it out of the refrigerator and
place on a floured baking sheet. Cover and let dough come to room temperature.
It should feel spongy when you touch it. The dough also should have doubled in
size.
Heat oven to 450°F. Using scissors, cut a crisscross in the top of each loaf.
Brush the top of the loaves with olive oil, chopped rosemary and coarse sea
salt.
Bake 15-20 minutes or until golden. Place on rack to cool.
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