This may become the best sandwich you ever taste. If I ran any food business, this rosemary focaccia sandwich would top the menu—it’s that good.
Note: You can make delicious focaccia from leftover dough—just skip to the step where you shape and bake.
I’ve even made focaccia from leftover hamburger-bun dough. I seasoned it with olive oil, coarse salt, and parmesan, then cut it into breadsticks. It was fantastic.
My point: don’t throw away leftover dough. There are so many tasty possibilities.
Rosemary Focaccia
This is one of my favorite recipes. I’d happily choose it for a special meal.
Course: Breads
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising time: 1 hour 45 minutes
Total Time: 2 hours 35 minutes
Servings: 16
Ingredients
Dough Ingredients
- 2 cups warm water
- 2 tsp active dry yeast
- 1/4 cup olive oil
- 2 tsp salt
- 4 tsp dried rosemary
- 4-5 cups bread flour
Topping Ingredients
- 1/4 cup olive oil
- 1/3 cup grated parmesan cheese
- 1/4 tsp coarse salt
Instructions
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In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water.
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Mix 1/4 cup olive oil with 2 teaspoons salt and 4 teaspoons dried rosemary.
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Add bread flour one cup at a time, kneading after each addition. Stop when the dough pulls away from the bowl and feels slightly tacky but elastic.
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Knead the dough for about 10 minutes by hand or 5 minutes with a mixer until smooth and elastic.
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Cover the bowl and let the dough rise until doubled, roughly 45–60 minutes.
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Lightly spray a 12×17-inch cookie sheet with cooking spray. Shape the dough to roughly the size of the sheet and transfer it gently, avoiding overstretching the center. If the center is thinner than the edges, even it out with your hands.
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Cover and let the dough rise again for 20–30 minutes.
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Use your fingers to dimple the dough. Brush the surface with 1/4 cup olive oil, then sprinkle with 1/3 cup grated Parmesan and 1/4 teaspoon coarse salt.
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Let the dough rise for another 20 minutes while you preheat the oven to 400°F (200°C).
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Bake on the center rack for about 20 minutes, or until the top is golden brown.
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Remove the focaccia from the oven and let it cool 10 minutes on the sheet, then transfer to a wire rack and cool at least an hour. Slice the bread in half, then split each half horizontally for sandwiches.
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Assemble sandwiches with good-quality mayo, Havarti cheese, oven-roasted turkey breast, crisp lettuce, and sliced tomatoes for a memorable meal.