Focaccia sandwiches

Prep Time: 25 minutes (plus rising) Bake Time: 20–25 minutes Assemble Time: 10–15 minutes Serves: 4–6 (makes one 9×13” focaccia, cut into 4–6 sandwiches) Difficulty: Moderate (easy if using store-bought focaccia) Ingredients For the Focaccia Bread (homemade): 4 cups (500g) all-purpose flour 1½ tsp salt 2¼ tsp (1 packet) instant yeast 1½ cups (360ml) warm

Ingredients

For the Focaccia Bread (homemade):

• 4 cups (500g) all-purpose flour
• 1½ tsp salt
• 2¼ tsp (1 packet) instant yeast
• 1½ cups (360ml) warm water
• ¼ cup (60ml) olive oil (plus more for drizzling)
• 1 tbsp honey or sugar
• Flaky salt and fresh rosemary or thyme for topping

Instructions

Step 1: Make the Focaccia Dough (Skip if using pre-made)

1. In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes. ezstandalone.cmd.push(function () { ezstandalone.showAds(114); });
2. Add flour, salt, and olive oil. Stir with a wooden spoon until sticky dough forms. ezstandalone.cmd.push(function () { ezstandalone.showAds(115); });
3. Cover with plastic wrap and let rise at room temp for 1–2 hours (until doubled). ezstandalone.cmd.push(function () { ezstandalone.showAds(116); });
4. Grease a 9×13-inch pan generously with olive oil. Transfer dough to the pan.
5. Use oiled fingers to stretch dough to fit. Let rest another 30–45 minutes .
6. Preheat oven to 425°F (220°C) .
7. Dimple the dough with fingertips, drizzle with olive oil, sprinkle with rosemary and flaky salt. ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });
8. Bake for 20–25 minutes until golden brown and crisp on the edges. Cool before slicing for sandwiches.

Nutrition

Calories: ~400–550 kcal Carbs ~35–45g Protein ~15–25g Fat ~20–30g Fiber ~3–5g Sodium ~600–800mg · Protein: ~15–25g · Fat: ~20–30g · Carbohydrates: ~35–45g · Fiber: ~3–5g · Sodium: ~600–800mg