Ploughman’s Focaccia Sandwiches Recipe
Originally sent to us as part of our Fit For A King campaign on the run-up to the Coronation, this brilliant Ploughman's Focaccia Sandwich bake has recently been rediscovered and we thought it fitting to share it to mark the Trooping of the Colour 2025! Huge thanks to Annie Mae Herring (@theculinarybee) for sharing this fantastic fusion of British and Italian classics!
The night before you want to make your focaccia, make your poolish (around 9pm). Add the flour, water and yeast together into a jar and give it a good mix. Set aside on
your counter overnight, cover the jar with cling film.
The next morning, add the poolish, flour, water and yeast together into a bowl. Finally add the flour and mix with your hand. Allow to stand for 15 minutes. Add the salt water and mix using your hands again, squeezing the dough in between your fingers to evenly distribute. Leave to prove for 1 hour. Place the dough into the proving box. Every 30 minutes stretch and fold the dough. Do this 4 times in total. (2 hours total).
Add your dough to a bowl. Lightly grease some plastic wrap with the oil and wrap over the top of the dough so it doesn’t stick later. Pop into your fridge for at least 6 hours. Overnight would work even better.
While the dough is still cold, add the cheese and chutney on top of the dough. Allow to rise for 1 hour at room temperature. Then, turn on your oven to its highest setting. Now comes the best part. Add the rest of your olive oil over your dough, then using your fingers, dimple the dough to create some beautiful big bubbles!
Place your dough into the oven and immediately turn down to 410F/ 210C fan. Bake for 12 minutes then turn down to 392F/ 200 fan, bake for 18-20 minutes. Take out the oven and allow to cool for at least 15 minutes before serving. Serve with your favourite ploughman fillings.
Trooping the Colour, traditionally held on the second Saturday in June in the UK, marks the King's ceremonial birthday.
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