Focaccia Sandwich

Golden, airy focaccia makes the perfect base for this simple yet satisfying sandwich. Filled with creamy mozzarella, savoury prosciutto and fresh rocket, it is finished with a drizzle of olive oil for a delicious combination of flavours and textures.

Suggested by Chef Sabyasachi Gorai

Makes

4 sandwich portions

Preparation Time

50 minutes

Resting Time

30 minutes resting + 2 hours proofing

Baking Time

20 minutes

INGREDIENTS

500 g Italian type 00 flour
350 ml water
10 g fresh yeast
12 g salt
40 ml extra virgin olive oil
50 ml water (brine)
20 ml extra virgin olive oil (brine)
60 g prosciutto crudo (per sandwich)
50 g fresh mozzarella (per sandwich)
20 g rocket leaves (per sandwich)
10 ml extra virgin olive oil (for stuffing)

METHOD

Dissolve the yeast in water, then add the flour, salt and olive oil.

Knead the mixture until a smooth and elastic dough forms. Cover and leave the dough to proof at room temperature for 2 hours.

Transfer the dough to an oiled baking tray and gently stretch it into shape. Leave it to rest for a further 30 minutes, then dimple the surface with your fingertips and pour the brine evenly over the top.

Bake at 220°C for 18-22 minutes, or until golden, then allow the focaccia to cool completely.

Slice the cooled focaccia horizontally and fill it with mozzarella, prosciutto and rocket.

Drizzle with olive oil, close the sandwich neatly and cut into portions before serving.