Published Date: September 23, 2020 | Last Updated: March 18, 2023
This will become the best sandwich you’ll ever taste! I always say if I owned any type of food establishment, this rosemary focaccia sandwich would be the most popular thing on the menu. It is so amazing!
This will become the best sandwich you’ll ever taste! I always say if I owned any type of food establishment, this rosemary focaccia sandwich would be the most popular thing on the menu. It is so amazing!
Note: you can make delicious Focaccia out of leftover dough! Just skip to step #6.
I have made Focaccia out of leftover hamburger bun dough. I seasoned it with the oil, salt, and parmesan and cut it up to make breadsticks. It was delicious.
My point is; don’t throw away leftover dough! The possibilities are endless!
Rosemary Focaccia
This truly is probably my FAVORITE recipe. Like, I would pick it as my last meal.
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Servings: 16
Ingredients
Dough Ingredients
- 2 cups warm water
- 2 tsp active dry yeast
- 1/4 cup olive oil
- 2 tsp salt
- 4 tsp dried rosemary
- 4-5 cups bread flour
Topping Ingredients
- 1/4 cup olive oil
- 1/3 cup grated parmesan cheese
- 1/4 tsp coarse salt
Instructions
- In a large bowl or the bowl of a mixer, dissolve yeast in water.
- Combine 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary.
- Add flour, one cup at a time, kneading well. Stop adding flour when the dough pulls away from the bowl and when it has a slightly tacky yet stretchy texture.
- Knead well for 10 minutes by hand or for 5 minutes if using a mixer.
- Cover and let rise until dough has doubled in size, about 45-60 minutes.
- Lightly spray a cookie sheet (12x17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center. If the center is thinner than the outside, even it out using your hands.
- Cover and let rise for 20-30 minutes.
- Use fingers to dimple the dough then brush with 1/4 cup olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and 1/4 teaspoon coarse salt.
- Let rise again for 20 minutes while the oven preheats to 400° F.
- Bake on the center rack for 20 minutes or until the top of the bread is golden.
- Take the bread out of the oven and let cool for 10 minutes, then let it continue cooling on a wire cooling rack for at least an hour. Then cut in half, and cut each half again top from bottom.
- Assemble sandwiches with good quality mayo, Havarti cheese, oven-roasted turkey breast, crisp lettuce, and sliced tomatoes.
