Focaccia Bread For Sandwiches

Learn how to make homemade focaccia bread for sandwiches with a crisp golden crust and soft, airy interior. This easy overnight focaccia recipe creates the perfect sandwich bread for any filling.

Course Appetizer, dinner, lunch, Main Course, Side Dish

Cuisine American, French, Italian, Mediterranean, Southern

Keyword comfort food, easy, Focaccia bread for sandwiches, party food, quick

Prep Time 40

Cook Time 20

Resting Time 1

Servings Large Sandwiches

Calories 684kcal

Author Bon Appeteach

Ingredients

Focaccia Dough

625 g. Bread Flour (about 5 cups)
525 g. Warm Water (about 2 & 1/4 cups)
1 packet Instant Yeast
20 g Olive Oil (1 tbsp + 1 tsp)
10 g Honey (1 & 1/2 tsp)
12 g Fine Sea Salt (2 & 1/2 tsp)

Topping

2-3 tbsp Olive Oil
2 tsp Dried Rosemary
1 tbsp Maldon Flaky Salt

Instructions

Day 1: Mix the Dough

In a large mixing bowl, combine the warm water, instant yeast, honey, olive oil, and salt. Stir to combine.
Add the bread flour and mix until no dry flour remains. The dough will be very wet and shaggy.
Cover the bowl and let the dough rest for 15 minutes.
Perform one set of stretch-and-folds by pulling the dough up from one side and folding it over itself. Rotate the bowl and repeat until you've worked your way around the dough a few times. When it doesn't easily pull up and over, then you should stop.
Cover and rest for another 15 minutes. Repeat a second set of stretch-and-folds and repeat the same step from above.
Transfer the covered bowl to the refrigerator and cold ferment for 24-48 hours.

Day 2: Shape and Proof

Remove the dough from the refrigerator and let it sit at room temperature for 30-60 minutes to take the chill off.
Generously oil a 13x19-inch half-sheet pan. Optional: Place parchment paper down and oil it.
Gently transfer the dough to the prepared pan, taking care not to deflate the air bubbles.
Stretch the dough toward the edges of the pan. If it resists, let it rest for 15-20 minutes and stretch again.
Cover loosely and let the dough proof at room temperature for 2-4 hours, or until noticeably puffy, bubbly, and jiggly.

Bake the Focaccia

Preheat the oven to 450°F.
Drizzle the surface generously with olive oil.
Using your fingertips, press deep dimples all over the dough.
Sprinkle with the dried rosemary and Maldon flaky sea salt. Add any additional toppings as desired.
Bake for 22-28 minutes, or until the top is deeply golden brown and the bottom is crisp.
Let cool in the pan for 5-10 minutes before transferring to a wire rack.

If you let it cool in the pan, the heat can create too much steam, and it can cause the bottom of the focaccia to get soggy.

To Use Focaccia for Sandwiches

Allow the baked focaccia to cool completely before slicing. This helps the crumb set and makes it easier to cut cleanly.

Chef's Tip: For the best sandwich texture, let the focaccia rest for at least 1 hour after baking. Freshly baked bread can be too soft and delicate for slicing and filling.

Using a serrated bread knife, slice the focaccia horizontally through the center to create a top and bottom half, similar to a large sandwich roll.
Layer your favorite meats, cheeses, vegetables, spreads, and condiments over the bottom half of the bread. Place the top half of the focaccia over the fillings and gently press down.
For individual sandwiches, cut into squares or rectangles using a sharp knife. Secure with toothpicks if desired before serving.
Serve immediately, or wrap tightly and refrigerate for up to 24 hours. The focaccia also works well pressed in a panini press or warmed in the oven before serving.

Notes

The dough is properly proofed when it has visible bubbles throughout and jiggles when the pan is gently shaken.
For the best texture and flavor, allow the full 48-hour cold fermentation.
Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition