Stuffed Focaccia - Italian Focaccia Sandwiches

Wow - this focaccia recipe, combined with your favorite mix of cold-cuts and cheese, make for an absolutely amazing "Italian Style" focaccia sandwich, and I am so happy to be sharing it with you today :) Whether you serve it hot out of the oven or later on, you are going to love it!! Hope you enjoy this episode

00:00 Intro
00:40 Making the poolish
03:55 Making the dough
11:15 Prepping the focaccia
13:11 Adding the fillings
19:17 Into the oven
20:30 First look
23:22 Taste test
24:50 Outro

Ivo’s Stuffed Focaccia Sandwiches – Italian style
Ingredients

250 gm (8.8 oz) (about 1 cup) double zero white flour, high protein (12 ½% protein or higher) (alternate is all purpose flour)

250 ml warm water (250 grams or 8.8 oz or about 1 cup), about 80 deg F (usually 20 seconds in a microwave achieves 80 deg F water)

1/8 TSP of instant dry yeast – or – active dry yeast

1 TSP diastatic malt powder (this is optional but strongly recommended for best results)

250 gm (8.8 oz) (about 1 cup) all-purpose white flour (high protein flour is preferred, such as bread flour or Manitoba Flour)

100 ml (100 Grams) (3.5 oz) (6 ¾ TBSP) Milk (any milk will do, but I use 0% Skim Milk)

1 TSP diastatic malt powder (this is optional but strongly recommended for best results)

10 gm table salt (1 ½ TSP)

More salt to taste.

Dried Oregano to taste

Extra virgin olive oil to taste (EVOO).

For the filling, use any combo of cold cuts and cheese. I used: Prosciutto, Provolone cheese, Capocollo, Calabrese salami

Process

In a container or bowl, add 250 gm of double zero flour, 1/8 tsp yeast, 1 tsp diastatic malt powder, and 250 ml warm water. Mix to incorporate. Cover and let stand 12 hrs.

After 12 hrs., add 250 gm all purpose flour, 10 gm salt, 1 tsp diastatic malt powder, 100 ml milk. Mix well and use “pincher method” and squeeze the dough with your hand, to ensure all ingredients are incorporated and a wet dough is formed (takes about 3 – 5 minutes). Rest for 30 minutes in a covered container/bowl.

With a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique until you do about 10 - 20 folds. Then, rest for 30 minutes in a covered container/bowl.

Again, with a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique until you do about 10 - 20 folds. Then, let it rest for 5 hrs in a covered container/bowl. (it will double or more than double in size)

Remove the dough and place it on a countertop. This time, only do 4 “folds”, then shape the dough into a round. (With your hands, cup the dough from behind and pull it towards you, dragging it along the surface – it will begin to tighten. Turn the dough a quarter turn and repeat, dragging it along the surface. Do this 3 – 4 times, until you have a medium tight dough).

Place dough in a lightly oiled bowl/container, cover, and let rest 1 hr. (after 30 minutes have passed, preheat your oven to 500 deg. F.

Take a baking pan (cookie sheet) (I use a large one 33 cm X 46 cm which is 13 inch X 18 inch) and lightly coat the bottom with EVOO. Add the dough and then with some EVOO on your hands, press down on the dough and spread it out into a rectangular shape, basically, to about the size of your pan

Then, on half of your dough, layer your fillings (stay about an inch away from the edges). I used 1 layer of prosciutto, 1 layer of cheese, 1 layer of capocollo, 1 layer of Calabrese salami, and lastly, another layer of prosciutto

Then, grab the end of the other half of your dough, and fold it on top. Pinch all edges together to form a seal

Then with your fingertips, press down into the top of the dough, making dimples, from one end to the other.

Drizzle EVOO overtop of the focaccia (don’t be shy – add enough to completely cover the top of the focaccia) then with a brush, you can evenly distribute the EVOO

Sprinkle salt on top as well, to taste (be careful as your fillings may be salty already) and then sprinkle oregano on top, to taste.

With a knife, cut a few slits in the top of the focaccia (to help release any steam while cooking)

Place in preheated oven and cook for 12 – 15 minutes – the top of the focaccia should be golden brown, and the bottom will be also

Remove and cut into squares - enjoy!!

[thenextlevel]

I'm gonna make this soon, looks incredible.

[davehardman-usht]

❤ omg! That looks delicious. You did it again!. I'm definitely making this, and I can't wait to share it 😋 Thanks Ivo for another fantastic recipe

[nickfranklin]

A fantastic focaccia recipe Ivo, the finished sandwich looked delicious!

[JuanMiguelRodriguez-sx]

Grazie ivo por molto delisioso recetas viva Itlia

[DeborahMasterson]

I have to make this!! 🍃🌸🍃 would you suggest any other stuffing that go well with this bread!

[sergiomuccilli]

What part of Abruzzo Italy are you from?

[CharlieBalboni]

I love your style of cooking. I just have one question. How do I get to print out the recipe?

[twylaostercamp]

This looks delicious! My daughter has Celiac disease. Can I use your fabulous gluten free focaccia recipe to make this? I’ve made that several times with great success.

[andresmendoza]

Looks great 👍 and delicious .I cook something similar bacalao and shrimp 🦐 with the focaccia