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Breakfast

Giant Focaccia Sandwich

A large sandwich built on thick, herb-seasoned focaccia bread, layered with meats, cheeses, vegetables, and spreads. A rustic and robust centerpiece for any gathering.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 5 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 (.25 ounce) packages active dry yeast
  • 2 teaspoons salt 2 1/4 cups water 1/2 cup molasses
  • 1 tablespoon butter 1 egg, lightly beaten
  • 1 tablespoon dried minced onion 1 tablespoon sesame seeds
  • 1 teaspoon garlic salt sandwich filling:
  • 6 tablespoons mayonnaise
  • 2 tablespoons prepared mustard 6 leaves lettuce
  • 3/4 pound thinly sliced ham
  • 6 thin slices swiss or cheddar cheese
  • 4 slices red onion, separated into rings
  • 1 medium green pepper, sliced
  • 2 medium tomatoes, thinly sliced

Directions

  1. In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion, sesame seeds and garlic salt. Bake at 350 degrees F for 30
  3. -35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.