Prosciutto, Brie, & Arugula Focaccia Sandwiches with Homemade Focaccia
Ingredients
For the HomemadeFocaccia
- 2 ½ tsp. active dried yeast
- 1 tbsp. honey
- 5 cups all purpose or bread flour
- 2 tsp. salt
- 6 tbsp. olive oil
- 3 tbsp. butter room temperature
For the Italian Sandwiches
- BUBBL’R tropical dream’r
- 2 cups arugula
- 4 oz. sliced mortadella
- 4 oz. prosciutto
- 4 oz. brie cheese thinly sliced
- quartered marinated artichokes optional
- grated parmesan cheese optional
- fresh basil for garnishing
Instructions
For the Homemade Focaccia
- Combine the yeast and honey in a very large bowl with 2 ½ cups warm water. Let sit for5 minutes.
- Add the flour and salt to the bowl. Mix until a shaggy dough and no dry lumps. Cover and let rise in a warm environment for 1 hours, doubled in size.
- Add 4 tablespoons olive oil in the center of the risen dough. Gently lift and fold over the four “corners” of the bowl to incorporate the olive oil.
- Cover the dough to rise in a warm environment for another 1 hour, doubled in size.
- Generously grease a 9×13” baking pan with the butter to prevent any sticking.
- Gently lift and fold the four “corners” again before transferring the dough into the pan. Pulling from underneath the dough, gently stretch to the corners. Let rise uncovered for 1-2 hours, until doubled in size.
- Preheat oven to 450F.
- Drizzle the remaining 2 tablespoons olive oil over the dough. Grease your hands with olive oil then poke deep depressions in the dough to create those dimples.
- Top with salt to taste and bake 20-30 minutes, until golden brown on top. Let cool 10 minutes before slicing.
For the Italian Sandwiches
- Slice the focaccia in sandwich-sized squares, then slice each individual piece in half lengthwise.
- Layer on the bottom slice the arugula, sliced mortadella, sliced brie, prosciutto, quartered marinated artichokes, freshly grated parmesan, and fresh basil. Add the top slice to seal.
- Enjoy with BUBBL’R Tropical Dream’r for a complimentary refreshment!