Imagine a huge sandwich rolled into cubes full of pleasure.
Focaccia with cream cheese, pesto and roasted peppers/Walla! system, Ayala Jenny
The focaccia sandwiches are a hit in our family, and rightfully so.
When guests come and I want to entertain in a small way and still impress, or when the children really ask nicely, or when I want to make sandwiches for a picnic, I bake a large focaccia, slice it across and fill it with everything good.
Sometimes with cream cheese, roasted peppers and homemade pesto, sometimes with minute steak sautéed with onions next to tahini and chopped salad, and sometimes the focaccia is filled with spinach cooked in cream and cheeses.
All options are open, and delicious.
Slice horizontally and fill with goodies/Walla system!, Ayala Jenny
For people who like to pamper.
A focaccia sandwich filled with everything good/Ayla Jenny
Ingredients for the recipe
For a large focaccia 20x30 cm
500 grams of flour
1 tablespoon of dry yeast dissolved in half a cup of water
½ cup
1 teaspoon sugar
1 teaspoon of salt
2 tablespoons olive oil
after the first swelling
½ wizards
2 tablespoons olive oil
for baking
2 additional tablespoons of olive oil
to fill the sandwich
Cream cheese
Roasted peppers or tomato slices
Pesto (watercress pesto recipe below)
For the watercress and coriander pesto
1 bunch of cilantro
3 cups of fennel seeds
3 cloves of garlic
3 tablespoons roasted pine nuts (pure)
3 tablespoons of grated parmesan
Salt
black pepper
¼ cup olive oil
¼ cup canola oil
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Preparation
How do you make a family focaccia sandwich?
1
Put all the ingredients together except the olive oil for about 7 minutes (can be done in a mixer with a kneading hook), until you get a sticky dough.
2
Pour 2 tablespoons of olive oil and wrap the dough in it.
Leave to rise for an hour to an hour and a half in the mixer bowl.
3
Take the air out of the dough and put it again (in a mixer at high speed), while adding the additional half cup of water 4 times - each time "shlok", until the water is absorbed into the dough.
4
Add the additional 2 tablespoons of olive oil and again wrap the ball of dough in it.
Leave to rise for another hour-an hour and a half.
5
Towards the end of the rise, heat the oven with an inverted mold inside or a pizza stone (shammot) to the highest heat possible (230-250 degrees).
6
When the dough has doubled in volume, pour it onto greased baking paper or a 20x30 cm greased pan.
7
Drizzle the last 2 tablespoons of olive oil on the dough, stretch a little to the desired shape and make dimples with your fingers.
8
Put the focaccia in the hot oven: place the pan with the dough on top of the hot pan in the oven or, using another inverted pan, carefully transfer the baking paper with the dough directly to the hot inverted pan ("sliding" it from the back of the pan to the back of the pan).
Bake for about 15 minutes, until the focaccia gets a golden coating.
9
Making the pesto: grind all the ingredients except the olive oil and the canola in a food processor, and grind well.
When everything is chopped, add the oils and continue grinding for a few more seconds.
Taste and adjust seasoning.
10
When the focaccia cools down a little, open it horizontally like a sandwich, spread a generous amount of cream cheese on the bottom half, top with pesto, roasted peppers and close the top.
Cut into individual squares and serve.
11
Variety suggestions: fill the focaccia with thin slices of entrecote or seared sheitel with tahini and fried onions or chimichurri.
Fill like a sabih with eggplant slices, hard-boiled egg and tahini and more.
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