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Focaccia Deli Sandwich

No recipe image available.This is a great hot sandwich for parties. Tip: Purchase a loaf of focaccia bread to speed up the preparation of this Italian-style sandwich.

Recipe Ingredients:

Easy Herbed Focaccia:
1/4 cup olive oil - divided use
1 (32-ounce) package frozen bread dough, thawed
All-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup fresh rosemary* - divided use
1/2 cup freshly grated Parmesan cheese
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

1/4 cup mayonnaise
1/4 cup Dijon mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced cooked ham
2 (8-ounce) packages finely shredded Mozzarella cheese
1/2 cup pepperoncini slices (12 to 15 peppers)
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped ripe olives

Suggested Garnishes: fresh rosemary sprigs, whole pimiento-stuffed olives

Cooking Directions:

  1. For Easy Herbed Focaccia: Brush a 15x10x1-inch jellyroll pan with 1 tablespoon olive oil; set aside.
  2. Turn bread dough out onto a lightly floured surface, and knead 3 to 4 times or until smooth.
  3. Stir together butter, 3 tablespoons rosemary, and Parmesan cheese; gradually knead mixture into bread dough until dough is smooth and elastic, adding additional flour, if necessary.
  4. Press dough evenly into prepared pan. Using fingertips, press small indentations in top of dough; sprinkle with garlic and remaining 1 tablespoon rosemary. Drizzle with remaining 3 tablespoons olive oil; sprinkle with kosher salt, if desired, and pepper. Cover and let rise in a warm place (85°F | 30°C), free from drafts, 1 hour or until doubled in bulk.
  5. Bake in a preheated oven at 400°F (205°C) for 20 to 25 minutes or until golden brown.
  6. For Sandwich: Cut Easy Herbed Focaccia crosswise in half using a serrated knife; cut each portion lengthwise in half.
  7. Spread mayonnaise over cut sides of top halves, and spread Dijon mustard over cut sides of bottom halves.
  8. Layer bottom halves with salami and next 5 ingredients; add top halves.
  9. Wrap sandwiches in aluminum foil and seal. Place in a 15x10x1-inch jellyroll pan.
  10. Bake in a preheated oven at 350°F (175°C) for 35 minutes or until thoroughly heated. Cut into 8 squares, and serve immediately. Garnish, if desired.

Makes 8 servings.

*You may substitute 1 tablespoon dried rosemary for 1/4 cup fresh. Divide into 3/4 and 1/4 tablespoon to follow recipe.