Focaccia Sandwich
Makes
4 sandwiches
Preparation Time
3 hours
INGREDIENTS
500 g 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 in a large bowl. Add the flour, salt, and olive oil, and knead until the dough becomes smooth and elastic. Cover and allow it to proof at room temperature for about 2 hours, or until doubled in size.
Transfer the dough to a well-oiled baking tray and gently stretch it to fit the tray. Cover and let it rest for 30 minutes. Dimple the surface with your fingers. Mix the water and olive oil for the brine and pour evenly over the dough.
Bake in a preheated oven at 220°C for 18-22 minutes, or until golden. Remove and allow the focaccia to cool completely.
Slice the focaccia horizontally. Layer the bottom half with mozzarella, prosciutto crudo, and rocket leaves. Drizzle with olive oil, cover with the top half, and cut into sandwich portions before serving.
