Focaccia Sandwich

Today I have a yummy sandwich for you that would be perfect for a Memorial Day picnic.  I adapted the recipe I have shared before to make the base of this sandwich.  The bread recipe really is simple to make.  It just takes time to do.  If time is not on your side,  you can buy a foccacia bread from your local store.  You just want one that is about the same 9 x 13 size.

I also have a giveaway for you today if you want to check it out.  It is valued at $340!

Here are some other sandwich recipes perfect for a picnic:

Focaccia Sandwich

  • 1 foccacia bread sliced in half lengthwise prepared from the recipe below or a rectangular shaped one purchased from the store (needs to be close to 9 x 13 size)
  • 1/3 cup mayonnaise
  • 6 oz. thinly sliced ham (I used Land O’ Frost Bistro Favorites Black Forest Ham)
  • 6 oz. thinly sliced turkey breast (I used Land O’ Frost Bistro Favorites Rotisserie Seasoned Turkey Breast)
  • 3.5 oz pkg sliced hard salami (I used Hormel)
  • 1 (7 oz.) jar roasted red peppers, drained
  • 6 slices provolone cheese
  • 4-6 romaine lettuce leaves
  1. Place bottom of the bread on a piece of plastic wrap large enough to cover the sandwich once complete.
  2. Spread mayonnaise over the bottom of the bread.  Then layer on the bread the remaining ingredients in the order listed above.
  3. Wrap in plastic wrap and refrigerate until ready to serve.  When ready to serve slice into rectangles or squares with a serrated knife.  For added security, you can place a toothpick in the center of each sandwich.  Serves 8-12

Recipe adapted from Taste of Home.

Easy Foccacia

  • 1/2 Tbsp. dry active yeast
  • 1 cup warm water
  • 1/2 Tbsp sugar
  • 1 tsp salt
  • 2 cups flour
  • 2 Tbps. melted butter
  • seasonings (I used Johnny’s Garlic Spread & Seasoning found it at Costco or Sam’s)
  1. Place yeast, water, sugar, and salt in bowl and stir until dissolved.
  2. Add flour and stir until well blended. Do not knead. Cover and let rise until double in size (about 1 hour).
  3. Remove dough from bowl and place into a well greased 9×13 baking dish. Don’t worry about being perfect; you’re going for rustic look.  You want indentations all over the dough.  Drizzle melted butter over the dough.  Use a brush if needed to coat the entire top.
  4. Now sprinkle the top with desired seasonings.  I used Johnny’s seasoning which is a combination of Parmesan cheese and Italian seasonings.
  5. Let rise an additional hour. Then bake at 425 degrees for 5 minutes. Reduce oven temperature to 375 degrees and cook for an additional 15 minutes or until golden. Invert bread onto a cooling rack and allow to cool completely.  The use in foccacia sandwich recipe above.

Recipe adapted from Easy Peasant Bread.

10 comments on “Focaccia Sandwich

  • I love Fococcia bread! Sandwiches on it, are so yummy! Thanks for sharing!

  • i was so excited to see this earlier today and made it right away and it was like soup also. so i cut the water down before i has seen that you changed the recipe and we had the bread for dinner on our sandwiches. it was an absolute hit, we love it:) i will be making this alot. and i just love your blog:) i am so glad that i found you:)

  • Sorry. I’ve been making bread for over 30 years and this was the absolute biggest debacle ever! Don’t waste the flour and yeast. I baked it an extra 15 minutes to just begin to get it brown. It was still doughy inside. Then, I had to practically chisel the crusts out of the pan which is still soaking. I was so disappointed!

    • I just saw your other question. The dough should be wet but not soup. So sorry about the mess up. I just looked at the recipe again and there is a typo. It was suppose to just be 1 cup of warm water not 2! I cut the original recipe in half, but apparently got the water wrong when I was typing it up! I sent an email to you and want to make it up to you.

  • Couldn’t wait to get home to try this as I love to make bread and focaccia is so simple. Have just mixed it up and have a question–is it supposed to be “soupy”? It looks awfully runny to me. I’m hoping that it will firm up with the rising because it’s almost a liquid consistency right now.

  • Two questions: 1. How far in advance could you make this sandwich? 2. When making the focaccia, after the first rise, do you punch down the dough?

    • 1. To be safe I would say the morning of, you could try the night before. You can always but it all together with the exception of the mayo and put that on right before you need it.
      2. No, you don’t need to punch it down. It get enough of that just by pressing it into the 9 x 13 pan.

  • I have been looking for a good fococcia recipe! Thanks!! 🙂

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