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Focaccia Deli Sandwich
1 recipe Easy Herbed Focaccia (recipe follows)
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced cooked ham
2 (8-ounce) packages finely shredded Mozzarella cheese
1/2 cup pepperoncini slices (12 to 15 peppers)
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped ripe olives
Garnishes: fresh rosemary sprigs, whole pimiento-stuffed olives
- Cut Easy Herbed Focaccia crosswise in
half using a serrated knife; cut each portion lengthwise in half.
- Spread mayonnaise over cut sides of top
halves, and spread Dijon mustard over cut sides of bottom halves.
- Layer bottom halves with salami and next
5 ingredients; add top halves.
- Wrap sandwiches in aluminum foil and seal.
Place in a 15 x 10 x 1-inch jellyroll pan.
- Bake at 350°F (175°C) for 35 minutes
or until thoroughly heated. Cut into 8 squares, and serve immediately.
Garnish, if desired.
Makes 8 servings.
Easy Herbed Focaccia:
You may substitute 1 tablespoon dried rosemary
for 1/4 cup fresh. Divide into 3/4 and 1/4 tablespoon to follow
recipe.
1/4 cup olive oil - divided use
1 (32-ounce) package frozen bread dough, thawed
All-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup fresh rosemary, divided
1/2 cup (2 ounces) freshly grated Parmesan cheese
4 garlic cloves, minced
1/2 teaspoon kosher salt (optional)
1/4 teaspoon freshly ground pepper
- Brush a 15 x 10-inch jellyroll pan with
1 tablespoon olive oil; set aside.
- Turn bread dough out onto a lightly floured
surface, and knead 3 to 4 times or until smooth.
- Stir together butter, 3 tablespoons rosemary,
and Parmesan cheese; gradually knead mixture into bread dough
until dough is smooth and elastic, adding additional flour, if
necessary.
- Press dough evenly into prepared pan.
Using fingertips, press small indentations in top of dough; sprinkle
with garlic and remaining 1 tablespoon rosemary. Drizzle with
remaining 3 tablespoons olive oil; sprinkle with kosher salt,
if desired, and pepper. Cover and let rise in a warm place (85°F
/ 30°C), free from drafts, 1 hour or until doubled in
bulk.
- Bake at 400°F (205°C) for
20 to 25 minutes or until golden brown.
Makes 8 servings.
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