Rowan says: "British Sandwich Week falls in May and my light and airy focaccia sandwich bread is the ideal vehicle for any number of fillings and the answer to all of your sandwich dreams.
"With a Caprese, Chicken Caesar & Chopped Pickle Egg Mayo platter selection, you will never be stuck for ideas. Plus, this focaccia recipe uses a blend of Bread Flour and Pizza Flour for maximum structure whilst remaining light and crisp."
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: one 6 x 12 inch focaccia plus filling ideas
- Prep time: 45 minutes plus cooling
- Prove time: 1 hour 55 minutes
- Bake time: 25-30 minutes
- Total time: 3 hours 10 minutes plus cooling
- Flour(s) used: Canadian Strong White Flour & Pizza Flour
Focaccia Sandwich Platter Method:
- First, make the dough. In the bowl of a stand mixer, add the flours, sugar and yeast and stir to combine. Add the salt, followed by the water and oil. Transfer to the stand mixer with the dough hook attached and knead for 8 minutes. Transfer to an oiled bowl and cover with cling film. Leave to rest for 15 minutes before performing the first set of stretch and folds.
- To perform a series of stretch and folds, lift the dough up and over itself multiple times. Repeat this process four times over the course of 60 minutes. Once fully proved, transfer the dough to an oiled 9 x 12 inch baking dish or tin. Leave to prove for a further 30 minutes before oiling and dimpling. Preheat the oven to 200c fan. Sprinkle the dough with sea salt and bake for 25-30 minutes. Leave to cool for a few minutes before transferring to a wire rack.
- To make the Caprese variation, spread the basil pesto mayo onto the bottom slice and add the slices of tomato, followed by the mozzarella. Sprinkle with salt before adding the basil and drizzling over the balsamic glaze.
- To make the Chicken Caesar variation, spread the honey mustard mayo onto the bottom slice and place on the breaded chicken fillet. Add the dressed lettuce on top, followed by the grated parmesan.
- To make the Egg Pickle Mayo variation, boil the eggs and dice once cooled. Add the mayo, dill, spring onion, lemon juice, salt and pepper and diced gherkin and mix. Spread liberally over the bread.
