Mortadella sandwich on homemade focaccia

Name: Mortadella sandwich on homemade focaccia
Cook time: 30 h
Total time: 30 h
Yield: 4P
Ingredients: FOCACCIA; 590 ml lukewarm water; 6 g dry yeast (or 1 teaspoon); 1 teaspoon sugar; 700 g wheat flour; 12 g salt flakes; 100 ml olive oil, plus some extra; 0.5 bunch of thyme; rectangular baking dish of about 40x25 cm; TOPPINGS; 250 g cream cheese; 250 g basil pesto; 1 romaine lettuce; a few slices of aged Gouda or other cheese; a few slices of mortadella piccante; 1 large sweet onion, sliced; hot sauce

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30min (+30min baking & resting time for the dough)

•

Easy

A mortadella sandwich with homemade focaccia. Easy to prepare, filled with mortadella, cream cheese, pesto, and fresh lettuce.

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Ingredients

What do you need?

Quantity: 4P

FOCACCIA
590 ml lukewarm water
6 g dry yeast (or 1 teaspoon)
1 teaspoon sugar
700 g wheat flour
12 g salt flakes
100 ml olive oil, plus some extra
0.5 bunch of thyme

rectangular baking dish of about 40x25 cm

TOPPINGS
250 g cream cheese
250 g basil pesto
1 romaine lettuce
a few slices of aged Gouda or other cheese
a few slices of mortadella piccante
1 large sweet onion, sliced
hot sauce

FOCACCIA
590 ml lukewarm water
6 g dry yeast (or 1 teaspoon)
1 teaspoon sugar
700 g wheat flour
12 g salt flakes
100 ml olive oil, plus some extra
0.5 bunch of thyme

rectangular baking dish of about 40x25 cm

TOPPINGS
250 g cream cheese
250 g basil pesto
1 romaine lettuce
a few slices of aged Gouda or other cheese
a few slices of mortadella piccante
1 large sweet onion, sliced
hot sauce

Preparation method

How do you make this?

Mix water, yeast, and sugar in a large bowl. Let it rest for 5 minutes. Add the flour and half of the salt and mix with a spatula. Pour half of the olive oil over it and let it rest for at least 2 hours or put it in the fridge overnight.

Preheat the oven to 230 °C.

Grease your baking dish with some of the remaining olive oil and pour the dough into it. Push it into the corners. Let it rest and pour the remaining olive oil over it. Make dimples with your fingers to make the dough airier. Be careful, very ASMR. No idea what this means? Just ask your kids.

Sprinkle the rest of the salt over it, along with the thyme.

Bake for 30 minutes at 230 °C.

Remove the focaccia from the dish to cool. This keeps it crunchy.

Cut into large rectangles. Then cut those in half lengthwise and spread one side with cream cheese and the other with pesto. Generously top with lettuce, cheese, mortadella, onions, and hot sauce if you like. Press down a bit and put your biggest face on. It'll be fine!

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