The Olive Oil Co Kitchen - S4 Ep1 ~ Focaccia Sandwiches

Start by whisking together 4 cups of flour, 2 teaspoons of salt, and 1 teaspoon of white sugar in a bowl.

Add 2 teaspoons of instant yeast to the flour mixture and whisk to combine.

Pour in 2 cups of warm water and mix until fully incorporated; the mixture should be sticky.

If the dough is not wet enough, add an additional 0.5 cup of warm water and mix again until you achieve a sticky consistency.

Coat the top of the dough with a drizzle of extra virgin olive oil using a basting brush.

Cover the bowl with a light tea towel and place it in a warm, non-drafty area (like an oven with the light on) to rest for 2 hours.

After 2 hours, prepare a 9x13 inch pan by lining the bottom with parchment paper and oiling the sides with butter olive oil or extra virgin olive oil.

Reveal the dough, which should be bubbly and alive, and use forks to pull it into itself from all angles.

Transfer the dough into the prepared pan, ensuring it is coated with olive oil.

Drape a dampened tea towel over the dough and let it rest in the oven for an additional 30 minutes to 1 hour.

After the resting period, sprinkle fleur-de-cell sea salt on top of the dough and add fresh rosemary.

Drizzle more olive oil on top and use your fingers to stretch the dough into the corners of the pan, creating divots.

Preheat the oven to 425 degrees Fahrenheit.

Bake the focaccia for 20 to 30 minutes, or until it is deep golden brown and crispy on top.

Once baked, let the focaccia cool for about 20 minutes before removing it from the pan.

Transfer the focaccia onto a cooling rack to cool further.

Prepare the sandwich ingredients: slice Buffalo mozzarella or bulk Chini cheese, red onion, and prosciutto.

Dress the arugula with black pepper, about 1 tablespoon of lemon olive oil, and a drizzle of premium balsamic; mix and let sit for about 10 minutes.

Equipment Needed

Spice Level:

Allergens