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Parmesan Tomato Focaccia Sandwich

This focaccia sandwich is layered with basil pesto, sliced tomatoes, grilled zucchini, crispy bacon, and melted provolone cheese.
Author: Maryanne Cabrera

Ingredients

Starter Sponge:

  • 2 ¼ teaspoon active yeast yeast
  • 1 ½ cup water room temperature, about 65-75℉
  • 1 cup bread flour (130 g)

Dough:

  • 2 ¼ cup bread flour
  • 3 Tbsp olive oil plus more for assembly
  • 2 teaspoon kosher salt
  • sea salt flakes or grated parmesan cheese to garnish

Sandwich Components:

  • basil pesto
  • sliced tomatoes
  • grilled zucchini slices
  • crispy bacon strips
  • sliced provolone cheese

Instructions

Sponge:

  • Add yeast and water to a large bowl. Stir to dissolve yeast. Add flour and stir to combine until mixture is smooth. It should have the consistency of pancake batter. Cover bowl. Set in a warm place to rest for about 3 hours, until mixture is thick and foamy.

Dough:

  • Transfer sponge to the bowl of a stand mixer fitted with dough hook. Add bread flour, olive oil and salt. Mix together on low speed until dough forms, about 2 minutes. Increase speed to medium and knead for 6-8 minutes until dough is smooth and elastic.
  • Transfer dough to a large well oiled bowl. Cover. Set in a warm place to rest for about 45-60 minutes until dough has risen to double the size.
  • Starting at the outside, fold dough onto itself. Bring a piece of the outside and fold it inward, rotating bowl all the way around. Cover and let dough rest for another 15-20 minutes while you preheat oven.
  • Preheat oven to 400℉. Generously coat 9x13-inch baking pan with olive oil. Set aside.
  • Turn rested dough onto a well-floured work surface. Use the heel or palm of your hands to stretch dough out to roughly a 9x13-inch rectangle. Transfer dough to prepared baking pan. Cover and let dough rest for 40-60 minutes until dough is puffy and dough slowly springs back when poked.
  • Dimple surface of risen dough with fingers. Drizzle about 2 tablespoons olive oil over surface. Season with sea salt flakes or grated parmesan cheese. Bake for 25-30 minutes until dough is golden.
  • Let rest in pan for 10 minutes before serving.  Serve warm or at room temperature.  Slice in half to build sandwiches.