This is the kind of dish made for passing across picnic tables and sharing with neighbors. Baked with our Artisan Bread Flour, the focaccia is soft, airy and an easy homemade bread that turns simple ingredients into something special. Layered with bold Mediterranean flavors and pressed to hold it all together, it’s an easy potluck recipe for a crowd and the perfect choice for your next block party.
This is the kind of dish made for passing across picnic tables and sharing with neighbors. Baked with our Artisan Bread Flour, the focaccia is soft, airy and an easy homemade bread that turns simple ingredients into something special. Layered with bold Mediterranean flavors and pressed to hold it all together, it’s an easy potluck recipe for a crowd and the perfect choice for your next block party.
In a large bowl, combine warm water, yeast and sugar. Let sit for about 5 minutes, until slightly foamy.
Add bread flour, salt and olive oil and mix until the dough comes together into a uniform mass. Transfer the dough to a lightly oiled bowl, cover and let rise in a warm spot for 2 hours.
After the first rise, fold the dough over itself several times to strengthen it. Cover and let rise again for 1½ hours.
Generously grease an 8 x 8-inch baking pan with olive oil.
Transfer the dough to the pan and gently stretch it toward the edges. The dough will shrink back slightly, which is normal. Cover and let rise for about 1 hour, gently stretching the dough toward the edges every 20 minutes.
Preheat oven to 450°F.
Drizzle the dough with additional olive oil. Using your fingers, press deep dimples across the surface of the dough. Sprinkle with flaky salt.
Bake for 20–25 minutes, until golden brown and bubbly. Let cool in the pan for about 5 minutes, then remove with a spatula and transfer to a wire rack. Cool completely before assembling the sandwich.
Using a sharp knife, slice the focaccia horizontally, separating the top and bottom halves to create one large sandwich.
Spread a thin layer of roasted red pepper spread on the cut sides of both halves.
On the bottom half, layer artichoke hearts, chopped red peppers, olives and feta cheese. Arrange the prosciutto slices evenly across the sandwich.
Top with arugula or other curly greens. Place the top half of the focaccia over the fillings.
Wrap the entire sandwich tightly in plastic wrap. Transfer to a platter or tray and place another tray or platter on top. Weigh down the sandwich with a heavy pan or several cans.
Refrigerate for at least 4 hours, or overnight.
Remove the plastic wrap and place the sandwich on a cutting board. Using a sharp knife, cut into 9 squares. Secure with toothpicks, if desired.
Serve immediately, or wrap individually in parchment or wax paper for easy transport.
In a large bowl, combine warm water, sourdough starter and sugar and stir until mostly dissolved. Add bread flour, salt and olive oil and mix until the dough forms a uniform mass.
Cover and let the dough rest at room temperature for about 2 hours.
Fold the dough over itself several times to strengthen it. Cover and transfer the dough to the refrigerator for an overnight bulk fermentation.
The next day, grease an 8 x 8-inch pan with olive oil and transfer the dough to the pan, gently stretching toward the edges.
Cover and let rise at room temperature for 2–4 hours, until puffy and filling the pan.
Continue with the recipe as written to dimple, top and bake.
