John’s giant focaccia sandwich
John and Lisa are looking at all things baked & beautiful this week in their Weekend Kitchen. This is John's Focaccia which he likes to serve as a giant sandwich.
Giant focaccia sandwich
Makes approx. 4 large sandwiches
1 sachet instant yeast
450ml tepid water
750g strong flour
1.5 - 2 tsp fine salt
2 tsp sugar
100ml extra virgin oil
Lots of rosemary leaves chopped roughly
Sea salt, for sprinkling
Sliced Scamorza cheese
1. Preheat the oven to 200 conventional, 180 fan. 2. Dissolve the yeast in the tepid water, add the sugar, mix well and leave to stand for 10 minutes.
3. Put the flour in a stand mixer and mix in the fine salt.
4. Add the yeast liquid to the flour and bring together until it forms a dough. Knead for around 15 minutes, or until the dough slaps the side of the bowl.
5. Cover with a cloth and rest somewhere warm for approx 1 hour - 1 hour 15 minutes, until the dough doubles in size.
6. Knock the air out of the risen dough using your fist.
7. Rub a 30 cm round cake tin with a good amount of oil and place the dough into it. Push the dough into the sides until it fills the tin snugly.
8. Leave to rest again for approx. 45 minutes.
9. Sprinkle over the rosemary, a good amount of sea salt and half the olive oil.
10. Push your fingers into the dough all over the surface and then add the rest of the oil.
11. Sprinkle with more salt if desired and bake for 25 - 30 minutes.
12. Remove from the oven and leave to cool slightly.
13. Slice the bread in half like a Victoria sponge and fill with desired fillings.