Unbelievably delicious focaccia sandwich layered with basil pesto, sliced tomatoes, grilled zucchini, crispy bacon, and melted provolone cheese.
I practically lived off of sandwiches during college. My roommates and I got pretty creative with the different sandwiches we would create using the same ingredients. Over the years I have gotten more adventurous with my sandwich ventures- leaving behind my Trader Joe’s baguettes and soft white bread for far more sophisticated ones.
I can never tire of sandwiches. Be it a simple peanut butter and jelly or a fancy artisanal sandwich handcrafted with only the best local and seasonal harvest- a sandwich always makes a great meal (or snack).
Focaccia is already good on its own, but it’s even better when made into a sandwich! This grilled zucchini, crispy bacon, provolone, pesto and tomato sandwich is a winner!
The combination crispy edges and pillowy interior makes focaccia the perfect sandwich bread. It’s sturdy enough to hold all these delicious fillings without falling apart.
What makes this recipe special
I’ve original focaccia recipe used a starter sponge. I’ve moved away from that method in favor for a simpler no-knead technique that’s practically foolproof!
This is a set it and forget it type of recipe. Mix all the ingredients together, then place in the fridge overnight. The overnight rest develops incredible flavor and texture with minimal effort!
Focaccia Toppings
Elevate your focaccia with a variety of different topping options. Try the classic flaky sea salt and fresh rosemary springs. Then, work your way up to more variations.
This sandwich bread photographed here is topped with sliced tomatoes and Parmesan shavings before baking. Here are some more delicious options:
- Caramelized onion and Gruyère cheese
- Halved cherry tomatoes and garlic confit
- Roasted garlic, Kalamata olives, and Parmesan
Sweet Variation
Try a dessert focaccia twist! This no-knead cinnamon focaccia has swirls of cinnamon sugar and a sweet crumb topping. This version is baked in a 9×13-inch baking pan, thus producing a thicker focaccia. You may choose to bake in a larger rimmed 18×13-inch baking sheet for a thinner focaccia.
Helpful Tips
- LESS IS MORE: Don’t overload the toppings. The toppings should enhance the bread, not mask it.
- Post-bake finishes: some toppings such as honey, fresh herbs, or flaky salt are best added after baking
- Use quality olive oil: Olive oil is a key ingredient that flavors the bread. Use the best olive oil you can afford- since focaccia has so few ingredients- there is nowhere for inferior ingredients to hide!
Storage & Leftovers
Grab a cutting board and a serrated bread knife to portion out bread.Hold the focaccia steady on a cutting board with your non-dominant hand.
Using gentle sawing motions, let the serrated knife’s teeth smoothly slice through the bread without pressing down forcefully. Continue slicing carefully to avoid crushing the bread, achieving neat, clean cuts.
Focaccia is best the day it’s made, but keeps covered for up to three days. Store in the fridge if you top the bread with tomatoes.
Toasty lightly or gently reheat before suing for sandwiches.
Parmesan Tomato Focaccia Sandwich
Ingredients
Dough:
- 7 grams active yeast yeast, ( 2¼ teaspoon)
- 8 grams granulated sugar, (2 teaspoons) or honey
- 2 ½ cup warm water, about 100℉
- 625 grams all-purpose flour, (5 cups)
- 5 teaspoons Diamond Crystal kosher salt, *
- 50 grams extra virgin olive oil*, (4 Tablespoons), divided
- 14 grams butter, (1 Tablespoon), for pan
- desired toppings , such as sliced tomatoes, grated parm, flaky sea salt
Sandwich Components:
- basil pesto
- sliced tomatoes
- grilled zucchini slices
- crispy bacon strips
- sliced provolone cheese
Instructions
- Overnight Prep: Whisk together yeast, sugar (or honey), and warm water in a large bowl. Let sit for 5 minutes until mixture is foamy and fragrant. *It should smell like beer.
- Add flour and salt. Mix by hand until a shaggy dough forms and there are no longer any dry streaks of flour. *The dough will look rough. That’s perfect.
- Overnight Rest: Pour 3 tablespoons olive oil into a large bowl or container that fits in your fridge. Transfer dough to oiled bowl. Cover and refrigerate for at least 8 hours, up to 24 hours.
- Prepare the pan: Generously butter a 18×13-inch rimming baking sheet. Pour remaining one tablespoon oil pan. Spread oil.
- Shape dough: Transfer chilled dough to prepared pan. Use your hands to gather edge of the dough, lift it up and bring edge to center of dough. Repeat until you’ve rotated around the enter dough.
- Turn dough over to reveal smooth surface bottom. Let dough rise, uncovered in a warm area until dough has doubled in size and covers most of the pan surface (about 90 minutes to four hours, depending on ambient temperature).
- Bake: Place rack in center of oven. Preheat oven to 400 degrees F. Lightly oil your fingers. Dimple dough all over with your fingers, making sure you touch the bottom of the pan.*If desired, top dough with sliced tomatoes and grated Parmesan cheese.
- Bake for 20-25 minutes until focaccia is golden brown and fragrant. Sprinkle flakey sea salt or additional freshly grated Parmesan cheese on top.
- Let rest in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Slice in half to build sandwiches.
Assemble the Sandwich:
- Slice focaccia in half horizontally to create a top and bottom piece. Spread pesto on top portion. Layer provolone, tomatoes, grilled zucchini and crispy bacon on bottom piece. Close sandwich and enjoy.
Notes
- Since this dough rests overnight and proofs over several hours, it is best to use active dry yeast to slowly develop the flavors.
- For best results, use Diamond Crystal kosher salt. Not to be confused with Diamond Crystal baking salt or kosher salt flakes.
- Extra virgin olive oil will impact a specific savory flavor. Use the best quality olive oil you can afford because it will affect final flavor.
Like this recipe? Rate & comment below!
Mmm looks delicious!
Oh yum! This looks SO.GOOD. And I totally agree about focaccia being even more amazing as a sandwich — it’s like awesomeness x 2! Thanks for sharing :)
Thanks Stephanie! I’m on a focaccia roll and I’m thinking focaccia bread pudding? focaccia croutons? The possibilities are endless! :)
I’ve tried this sandwich, and it was amazing. Longing for another one… eventually… sigh…
Hi Alex, I’ll eventually make another batch for you :)
Since zucchini is over here, believe I shall try avocado …love a slice in sandwiches!
Hi Patricia, I think it would be fabulous with sliced or mashed avocado! YUM!