Asiago Sandwich Focaccia
This soft, cheesy focaccia is perfect for sandwiches, serving alongside soups and sandwiches, or dipping in olive oil and balsamic vinegar.
Servings sandwich squares
Ingredients
- 2 tablespoons active dry yeast I use bread machine yeast
- 2 cups warm water about 105-115 F
- 1 tablespoon white sugar
- 5-6 cups all-purpose flour
- ¼ cup butter 1/2 stick, melted
- 2 teaspoons kosher salt
- 2-3 tablespoons extra-virgin olive oil
- 1 cup shredded Asiago cheese
Instructions
- In a large measuring cup or a small mixing bowl, combine the warm water, sugar, and yeast. Allow to stand for 10 minutes or until light and frothy.
- Place 4 cups of the flour in the bowl of a stand mixer and whisk in the 2 teaspoons of salt. Mix in the melted butter. Add the yeast mixture and mix until a sticky dough forms. Add the remaining flour, ½ cup at a time, until a smooth dough forms that pulls away from the sides of the bowl and forms a ball in the center. Knead on low speed for 5 minutes.
- When done kneading, cover with a clean towel and allow to rise for 1 hour. After one hour, lightly spray an 18×12″ pan with non-stick cooking spray. Punch down the dough and press it into the pan (you can use a rolling pin to help make things smooth; start pressing in the middle and work your way out to the edges). Cover and allow to rise for 45 minutes.
- While the dough is rising, heat the oven to 375℉. When the dough is done rising, gently brush the surface of the dough with olive oil. Using your fingers, gently press the dough to form dimples. Sprinkle with asiago cheese and bake for 25-30 minutes or until golden brown on top. If the cheese appears to be browning too fast, lightly lay a piece of aluminum foil over the bread while it’s baking.
- To make into sandwich bread, cut the cooled bread into 6″ squares. Slice each square in half lengthwise and lay the top layer cheese-side down. Place the sandwich fillings on the bottom half and then top with the cheesy top layer. Slice the sandwich in half at an angle, forming 2 triangular sandwiches.
- If you just want to eat it (I totally get that), rip off pieces and dip in extra-virgin olive oil sprinkled with balsamic vinegar.
- Makes 6 sandwich squares. Or a pan full of bread for eating.
Nutrition
Serving: 1(6-inch) sandwich square, Calories: 566kcal, Carbohydrates: 83g, Protein: 17g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 1110mg, Potassium: 142mg, Fiber: 3g, Sugar: 2g, Vitamin A: 367IU, Vitamin C: 0.003mg, Calcium: 219mg, Iron: 5mg
Calories: 566kcal
Cost: $5
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