Filled mini focaccia sandwiches
Preparation Time: 20 - 25 minutes
Cook Time: 12 - 15 minutes
Serves: Makes about 6 small focaccia sandwiches
A great filler for lunchboxes and picnics or a light snack.
Ingredients
625ml (350 g) Snowflake white bread or cake flour
3ml salt
5ml sugar
10g (1 sachet) instant dry yeast
30ml cooking oil
250ml lukewarm water
Topping
45ml olive oil
Coarse salt for sprinkling
Fresh rosemary, coarsely chopped
Filling
Mixed lettuce leaves
2 medium tomatoes, slices
125g About ham or salami slices
125g About mozzarella cheese, sliced
Fresh basil leaves or basil pesto
Method
- Sift flour and salt together. Add sugar, mix and add yeast.
- Add oil and enough lukewarm water to mix to a soft dough. Turn out dough onto a lightly floured surface and knead for 5 - 10 minutes, or until oil is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 25 minutes, or until doubled in size.
- Knock down dough on a lightly floured surface and knead until smooth. Divide dough into six pieces. Flatten each piece to about 12 cm in diameter. Place onto greased baking trays. Cover and leave to rise in a warm place for about 15 minutes, or until doubled in size. Make indentations with fingertips.
- Topping: Brush with olive oil. Sprinkle with salt and rosemary.
- Bake in a preheated oven at 200 °C for 12 - 15 minutes. Cool slightly and cut each focaccia in half, horizontally.
- Filling: Fill with lettuce leaves, slices tomatoes, ham and cheese. Add basil leave or pesto. Serve immediately.
