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Recipes

Grilled Vegetable Focaccia Sandwich

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Preparation: 30 minutes.
Cook time: 30 minutes.
Servings: 2 servings

Ingredients

For the sandwich

1 Gen V yellow bell pepper, quartered

1 Gen V red bell pepper, quartered

1 zucchini, sliced

1 red onion, quartered

A few leaves of crunchy Gen V lettuce

60 ml (1/4 cup) basil pesto

150 g fresh mozzarella, sliced or torn into pieces

2 pieces of focaccia bread, halved horizontall

For the focaccia

300 g (1 ¼ cups) lukewarm water

130 g (1/2 cup) milk

2 g (1/2 tsp) instant yeast

22 g (1 tbsp) honey

54 g (1/4 cup) olive oil, plus more for topping

500 g (3 1/3 cups) bread flour or 00 flour

6 g (1 tsp) salt, plus more for topping

Preparation

For the garnish

  1. Preheat the oven to 425°F.
  2. Spread the peppers, zucchini, and onions on a baking sheet. Season with salt, pepper, and drizzle with olive oil. Roast in the oven for 20-25 minutes.
  3. Assemble the sandwiches with pesto, grilled vegetables, mozzarella, and crunchy lettuce.

For the focaccia

  1. In a bowl, mix water, milk, instant yeast, honey, and olive oil.
  2. In a separate bowl, combine the flour and salt. Mix well.
  3. Gradually add the liquid mixture to the flour mixture, stirring until a smooth dough forms.
  4. Place the dough in an olive-oil-coated bowl. Cover with a cloth or plastic wrap and place in a turned-off oven with the light on. Let it rest for 30 minutes.
  5. After 30 minutes, stretch and fold the dough over itself. Turn the bowl and repeat this motion 3 more times.
  6. Place the bowl in the refrigerator and repeat the stretch-and-fold process 4 times, with 30-minute intervals between each fold.
  7. After 3 total stretches and folds, leave the dough in the refrigerator for 12 to 24 hours.
  8. Transfer the dough to a greased rectangular pan. Stretch the dough with your fingers. Cover with a cloth or plastic wrap and let it rest for 1.5 hours or until the dough has doubled in size.
  9. Preheat the oven to 375°F.
  10. Wet your fingers and press them into the dough. Drizzle generously with olive oil. Add salt.
  11. Bake for 30-35 minutes. Remove from the oven and let cool for 15-20 minutes before serving.
Products used