Focaccia Sandwich Recipe

I always save this focaccia sandwich recipe for a day when I want to really treat my family to something special. This isn’t just another sandwich recipe—this is a main-dish experience designed to satisfy the biggest appetites, complete with golden, olive oil-rich focaccia bread that smells incredible as it bakes. We’re skipping the dry, store-bought bread in favor of a golden, tender homemade focaccia, dimpled and infused with rosemary and olive oil. Paired with hearty chicken and fresh grilled vegetables, this focaccia sandwich recipe is perfect for a special family lunch or a hearty dinner. The secret ingredient? A creamy sun-dried tomato and basil pesto cream cheese spread that brings all the rich flavors together. It’s easier than you think, and the payoff for making the bread from scratch is huge!

Ingredients

• For the Homemade Focaccia Dough:
  • 400 g (3 ¼ cups) strong bread flour, plus extra for dusting. Use high-protein bread flour for better structure and a chewier texture.
  • 7 g (2 ¼ teaspoons) instant dry yeast and 10 g (2 teaspoons) granulated sugar. The sugar feeds the yeast and helps create a beautiful golden crust.
  • 10 g (1 ½ teaspoons) fine sea salt, 300 ml (1 ¼ cups) warm water (40-45°C / 105-115°F), and 75 ml (5 tablespoons) extra virgin olive oil. The warm water activates the yeast; avoid water that is too hot or too cold.
• Focaccia Toppings:
  • 15 g (3 sprigs) fresh rosemary, finely chopped. Choose fresh rosemary over dried for maximum aromatic flavor.
  • 2 g (½ teaspoon) garlic powder. This adds a subtle, savory base layer to the focaccia.
  • Additional extra virgin olive oil for drizzling and pan greasing, and flaky sea salt for sprinkling on top.
• For the Sun-Dried Tomato & Basil Pesto Cream Cheese Spread:
  • 225 g (8 oz) full-fat cream cheese, softened. Allow it to come to room temperature for easier mixing.
  • 60 g (¼ cup) sun-dried tomatoes in oil, drained and finely chopped. Pat them dry before chopping to prevent the spread from becoming watery.
  • 20 g (½ cup packed) fresh basil leaves, finely chopped, plus extra for garnish, and 1 clove garlic, minced. Use fresh basil for a bright, peppery flavor and mince the garlic finely for even distribution. I like to chop the basil right before mixing so it stays bright green.
• For the Sandwich Fillings:
  • 300 g (10.5 oz) cooked chicken breast, thinly sliced. Use leftover grilled chicken or pan-seared chicken to speed up assembly.
  • 1 medium zucchini and 1 medium eggplant, thinly sliced lengthwise and grilled. Grilling adds a smoky flavor and prevents the vegetables from making the focaccia sandwich soggy.
  • 70 g (2.5 oz) fresh arugula or baby spinach. The peppery arugula cuts through the richness of the cream cheese spread.

Instructions

1. Prepare the Focaccia Dough (First Rise):

   In a large bowl, whisk together the bread flour, instant dry yeast, sugar, and 10g salt. Create a well in the center; pour in the warm water and 2 tablespoons of extra virgin olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, then place in a lightly oiled bowl. Cover with plastic wrap and let rise for 1 to 1.5 hours in a warm spot until doubled in size.

2. Shape and Top the Focaccia (Second Rise):

   Generously grease a 23×33 cm (9×13 inch) baking pan with extra virgin olive oil. Gently transfer the risen dough to the pan. Gently stretch the dough using your fingertips to fill the pan, being careful not to deflate it too much. Drizzle with 2 tablespoons of olive oil, then deep dimple the dough all over with your fingertips. Sprinkle with rosemary, garlic powder, and flaky salt. Cover loosely and let rise again for 30-45 minutes until visibly puffy.

3. Bake the Focaccia:

   Preheat your oven to 220°C (425°F). Remove the plastic wrap from the pan. Bake for 20-25 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F).
   Transfer the focaccia to a wire rack to cool completely before slicing to avoid steaming the bread and making it dense. If the crust browns too quickly before the center cooks, reduce oven temperature slightly and cover loosely with foil.

4. Prepare the Sun-Dried Tomato & Basil Pesto Cream Cheese Spread:

   In a medium bowl, combine the softened cream cheese, drained sun-dried tomatoes, fresh basil, minced garlic, 1 tablespoon olive oil, 2g salt, and 1g pepper. Mix thoroughly with a spatula or spoon until all ingredients are evenly incorporated and the spread is smooth and creamy. Taste and adjust seasoning as needed, adding more basil or salt for a more robust flavor profile.

5. Assemble the Focaccia Sandwich:

   Once the focaccia is completely cool, slice it horizontally in half using a long serrated knife to create two large slabs. Spread a generous, thick layer of the Sun-Dried Tomato & Basil Pesto Cream Cheese evenly over the cut side of both focaccia halves. Arrange the thinly sliced chicken breast, grilled zucchini, grilled eggplant, and fresh arugula over the bottom focaccia half, then place the top half over the fillings.

6. Slice and Serve:

   Gently press the sandwich together to hold the fillings in place. Using a serrated knife, cut the large focaccia sandwich into 4-6 individual portions. Arrange the cut portions on a rustic platter and serve immediately. Drizzle a small amount of extra virgin olive oil over the top of each sandwich and scatter a few fresh basil leaves on top to highlight the beautiful cross-section of this delicious focaccia sandwich recipe.

Smart Shortcuts and Variations

Use Store-Bought Focaccia

For a quick meal on a busy weeknight, purchase a high-quality, large focaccia loaf from your local bakery. The true secret to this fantastic focaccia sandwich recipe lies in the homemade creamy pesto spread and hearty fillings. Skip steps 1-3 entirely and move straight to assembling the sandwich. This shortcut allows you to enjoy a gourmet meal without compromising on flavor or quality, making it one of the easiest dinner ideas around.

Speed up Prep with Pre-Cooked Ingredients

Use pre-cooked chicken slices from the deli counter or a store-bought rotisserie chicken to eliminate the cooking time for the meat. Instead of grilling fresh zucchini and eggplant, incorporate jarred roasted red peppers or artichoke hearts. This makes assembly even faster for easy family dinners when time is tight.

Filling Variations

The great thing about this focaccia sandwich recipe is its versatility. If you prefer a vegetarian option, replace the chicken with thick slices of fresh mozzarella, grilled portobello mushrooms, or roasted bell peppers. For non-vegetarian alternatives, sliced turkey breast works well in place of chicken.

Tips for Making a Perfect Focaccia

Don’t Overwork the Dough

Kneading is essential to develop gluten, but overworking can lead to a tough and dense focaccia rather than a light, airy one. Knead for just until smooth and elastic, usually 8-10 minutes by hand or 6-8 minutes at medium speed in a stand mixer. If the dough pulls away cleanly from the sides of the bowl, it’s ready.

Generous Dimpling is Key

Those signature dimples in your focaccia are not just for aesthetics. They create pockets for the olive oil to pool during baking, resulting in a crispy, flavorful top crust and preventing a flat texture. Don’t be shy; press firmly down with your fingertips, almost to the bottom of the pan, before the final rise.

Let It Rise Twice

The double-rise process is crucial for achieving the light crumb texture and airy structure of a true homemade focaccia. The first rise develops flavor and volume; the second rise creates a light, spongy texture. If your kitchen is cold, find a warm spot near a radiator or preheat the oven slightly and turn it off before placing the dough inside.

FAQs about Homemade Focaccia Sandwiches

Can I make the focaccia ahead of time?

Yes, you can bake the focaccia up to 2 days ahead of time. Store it in an airtight container at room temperature. For maximum freshness when making a focaccia sandwich, reheat it briefly in a warm oven (175°C / 350°F) for 5-10 minutes before assembling.

How do I store leftovers of the assembled sandwich?

Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 1-2 days. The focaccia may absorb moisture from the spread and fillings, so for best texture, I always try to assemble only the portions we plan to eat immediately and keep extra spread separate.

What if I don’t have fresh rosemary?

You can substitute dried rosemary, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated. The flavor won’t be as bright and aromatic as fresh, but it will still be delicious on a homemade focaccia sandwich.

Can I use different fillings?

Absolutely. This focaccia sandwich recipe is incredibly versatile. Try combining roasted red peppers, artichoke hearts, and provolone cheese, or a simple combination of sliced turkey and Swiss cheese. The spread pairs well with many options.

Is this recipe freezer-friendly?

The unfrosted focaccia can be frozen. Wrap it tightly in plastic wrap and then foil, and store for up to 3 months. Thaw completely and refresh in a warm oven before using for sandwiches. Assembled focaccia sandwiches do not freeze well due to moisture content.

How can I make this vegetarian?

Replace the chicken with thick slices of fresh mozzarella cheese or grilled portobello mushrooms. The sun-dried tomato cream cheese and grilled vegetables already provide a rich, satisfying base that works perfectly for a healthy high-protein snack or meal. This vegetarian focaccia sandwich option is just as delicious.

Conclusion

Making this focaccia sandwich recipe from scratch takes a little effort, but the end result is far superior to any store-bought version. The combination of fluffy, salty focaccia, creamy sun-dried tomato spread, and hearty fillings makes for an unforgettable meal that’s perfect for sharing with family and friends. Give it a try for your next big lunch or dinner, and get ready for rave reviews! Save this focaccia sandwich recipe to Pinterest for quick reference later, a great idea for easy dinner inspiration.

focaccia sandwich recipe

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• Author: Sarah Mali
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This hearty focaccia sandwich features a homemade rosemary focaccia bread, layered with grilled chicken and vegetables, and a creamy sun-dried tomato and basil pesto cream cheese spread. It’s designed as a substantial meal perfect for special family lunches or dinners.

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Ingredients

Scale 1x2x3x

• For the Focaccia:
• 3.25 cups (400 g) strong bread flour
• 2.25 teaspoons (7 g) instant dry yeast
• 2 teaspoons (10 g) granulated sugar
• 1.5 teaspoons (10 g) fine sea salt
• 1.25 cups (300 ml) warm water (105-115°F)
• 5 tablespoons (75 ml) extra virgin olive oil
• 3 sprigs (15 g) fresh rosemary, chopped
• 0.5 teaspoon (2 g) garlic powder
• Flaky sea salt for sprinkling
• For the Spread:
• 8 oz (225 g) full-fat cream cheese, softened
• 0.25 cup (60 g) sun-dried tomatoes in oil, drained and chopped
• 0.5 cup packed (20 g) fresh basil leaves, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 0.5 teaspoon salt and 0.25 teaspoon pepper
• For the Fillings:
• 10.5 oz (300 g) cooked chicken breast, sliced
• 1 medium zucchini, thinly sliced lengthwise
• 1 medium eggplant, thinly sliced lengthwise
• 2.5 oz (70 g) fresh arugula or baby spinach

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Instructions

1. Prepare Focaccia Dough: Whisk together flour, yeast, sugar, and salt in a large bowl. Add warm water and 2 tablespoons of olive oil. Mix to form a shaggy dough, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.
2. Shape and Rise Again: Grease a 9×13 inch baking pan generously with olive oil. Transfer the dough to the pan, stretch gently to fill. Drizzle with 2 tablespoons of olive oil, then deep dimple the dough all over with your fingertips. Sprinkle with rosemary, garlic powder, and flaky salt. Cover loosely and let rise for another 30-45 minutes.
3. Bake Focaccia: Preheat oven to 425°F (220°C). Bake focaccia for 20-25 minutes until golden brown. Transfer to a wire rack to cool completely before slicing.
4. Make Pesto Spread: In a medium bowl, combine softened cream cheese, chopped sun-dried tomatoes, basil, minced garlic, 1 tablespoon olive oil, salt, and pepper. Stir until smooth and creamy.
5. Assemble Sandwich: Slice the cooled focaccia horizontally. Spread a generous layer of the cream cheese mixture on both halves. Layer sliced chicken, grilled zucchini, grilled eggplant, and arugula over the bottom half. Place the top half over the fillings.
6. Slice and Serve: Cut the large focaccia sandwich into 4-6 portions using a serrated knife. Garnish with a drizzle of olive oil and fresh basil leaves before serving immediately.

Notes

Ensure the focaccia cools completely on a wire rack before cutting to prevent a dense texture. Dimple firmly and generously to create pockets for olive oil, resulting in a crispy crust. For a faster meal, use store-bought focaccia and pre-cooked chicken slices or roasted vegetables.

• Prep Time: 60 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking, Assembling
• Cuisine: Italian

Nutrition

• Serving Size: 1 sandwich portion
• Calories: 850 kcal
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 100 mg