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focaccia sandwich recipe
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Diet: General
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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