Focaccia sandwich with grilled vegetables

Focaccia sandwich with grilled vegetables

Serves: 2
Prep time: 25-30 minutes
Cook time: 30-35 minutes

Ingredients


Focaccia bread

  • 300 g (1 ¼ cups) slightly hot water
  • 130 g (1/2 cup) milk
  • 2 g (1/2 tsp.) instant yeast
  • 22 g (1 tablespoon) honey
  • 54 g (1/4 cup) Le Belle Excuse Extra Virgin Green Olive Oil and more for garnish
  • 500 g (3 1/3 cups) bread flour or 00-type flour
  • 6 g (1 tsp.) salt and more for topping

Steps

  1. Preheat oven to 425°F.
  2. Spread peppers, zucchini and onions on a baking sheet. Season with salt and pepper, add dried oregano and a drizzle of olive oil. Bake for 18-20 minutes.
  3. Garnish sandwiches with pesto, grilled vegetables, tomatoes, mozzarella cheese, arugula and a drizzle of balsamic glaze

Focaccia bread

  1. In a bowl, combine the water, milk, instant yeast, honey and olive oil.
  2. In a second bowl, place flour and add salt. Mix well.
  3. Gradually add the liquid mixture to the flour mixture and mix well until a homogeneous dough forms.
  4. Place dough in a bowl coated with olive oil. Cover with a cloth or plastic wrap. Place in a switched-off oven with the light on. Leave to rest for 30 minutes.
  5. After 30 minutes, stretch the dough and fold over. Turn the bowl over and repeat 3 more times.
  6. Place the dough in the refrigerator. After 30 minutes, fold the dough over onto itself and return to the fridge. Repeat three more times, with 30-minute intervals between each fold.
  7. After stretching and folding the dough a total of 3 times, leave in the refrigerator for 12 to 24 hours.
  8. Transfer the dough to an oiled rectangular baking tin. Roll out the dough with your fingers. Cover with a cloth or plastic wrap and let rest for about 1h30 or until doubled in size.
  9. Preheat oven to 375°F.
  10. Moisten fingers and press into dough. Add a generous drizzle of olive oil. Season with salt.
  11. Bake for 30-35 minutes. Cool 15-20 minutes before serving