Focaccia

Name: Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters fresh arugula; 10 servings Freshly ground black pepper; 227 grams thinly sliced coppa; 227 grams store-bought pizza or focaccia dough; 177 milliliters mayonnaise; 227 grams thinly sliced mortadella; 118 milliliters extra-virgin olive oil; 177 milliliters extra-virgin olive oil, divided; 10 servings Pepper; 227 grams thinly sliced prosciutto; 340 grams thinly sliced provolone; 227 grams thinly sliced salami; 10 servings Gray salt; 10 servings Salt; 59 milliliters sherry vinegar; 170 grams sun-dried tomatoes in oil; 6 tomatoes, sliced

You can never have too many Mediterranean recipes, so give Focaccian a try. This recipe serves 10. One serving contains 918 calories, 31g of protein, and 79g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of mayonnaise, sun-dried tomatoes, focaccia dough, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Pour 1/4 cup olive oil in mixing bowl.

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Olive Oil

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Mixing Bowl

Place the dough in the bowl and rub with olive oil.

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Olive Oil

Dough

Dry Seasoning Rub

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Bowl

Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth.

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Dough

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Bowl

Roll out the dough into a rectangular shape, about 12 by 10-inches.

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Dough

Roll

Brush off any excess flour and transfer to the oiled baking sheet.

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All Purpose Flour

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Baking Sheet

Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt.

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Olive Oil

Dough

Salt

Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom.

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Bread

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Oven

Remove from the oven and let cool to a warm room temperature.

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Oven

Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper.

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Sun Dried Tomatoes

Salt And Pepper

Sherry Vinegar

Olive Oil

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Blender

Slice the sheet of focaccia in half as if you are making 1 giant sandwich.

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Focaccia

Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing.

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Sun Dried Tomatoes

Mayonnaise

Spread

Bread

Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares.

Ingredients you will need

Salt And Pepper

Provolone