This focaccia sandwich is layered with basil pesto, sliced tomatoes, grilled zucchini, crispy bacon, and melted provolone cheese.
When I was in college, I practically lived off of sandwiches. My roommates and I got pretty creative with the different sandwiches we would make using the same ingredients. Over the years I have gotten more adventurous with my sandwich ventures- leaving behind my favorite sourdough and 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 make a great meal (or snack).
Focaccia is already good on its own, but its even better when made into a sandwich. This grilled zucchini, crispy bacon, provolone, pesto and tomato sandwich is a winner! There are so many flavors going on in this sandwich that I’m not really quite sure what to name it. Any suggestions? Any thoughts would be appreciated!
Parmesan Tomato Focaccia Sandwich
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 9×13-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 9×13-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.
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!