Mediterranean Sandwich on Tomato Basil Focaccia

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Mediterranean Sandwich on Tomato Basil Focaccia

A richly flavored focaccia with tomato and basil baked in 8" rounds for a thicker loaf. Layered with jalapeño cilantro hummus, lettuce, onions, Peppedews, tomato and feta cheese - this sandwich is unique and flavorful - in a good way!

Prep Time2

Cook Time20

Total Time2 20

Course: Bread, Sandwich

Cuisine: Mediterranean

Keyword: Bread, sandwich, tomato

Servings: (8") rounds

Calories: 1375kcal

Author: Tricia

Ingredients

For the focaccia:

2 ¼ teaspoons Active Dry Yeast (1 (1/4 ounce) package)
1 cup lukewarm water 95-100°
1 teaspoon honey
3 ½ to 4 cups all-purpose flour
¼ cup plus 2 tablespoons olive oil, divided
1 teaspoon kosher salt
¼ cup diced fresh basil
¼ cup tomato paste

For the sandwich:

lettuce
tomatoes, sliced
½ cup Feta cheese
cucumbers, sliced
¼ cup sliced red onion
⅔ cup Jalapeno Cilantro Hummus
½ cup diced Peppedews, a sweet and hot pepper found on olive bars in your local grocery store

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the water, honey and yeast. Stir gently to combine. Let the mixture rest until the yeast blooms and bubbles form on top, about 10 minutes. Add 3 cups of the flour, ¼ cup of olive oil, the chopped basil, tomato paste and kosher salt. Mix on low until the ingredients are combined.
Turn the mixer on medium and continue to blend until the dough is smooth, about 4-5 minutes.
Add another ½ cup of the flour and blend until the dough pulls away from the side of the bowl. Add the remaining ½ cup of flour if needed, ¼ cup at a time. The dough will be a little sticky but that's okay.
Place the dough in a lightly oiled bowl and cover with plastic wrap or a kitchen towel. Let the dough rest in a warm, draft-free location until doubled in size, about 1 hour.
Preheat oven to 425°F.
Remove the dough from the bowl and cut in half. Press the dough into two lightly oiled 8" cake pans. Using your fingers, poke holes in the dough then drizzle with the remaining 2 tablespoons olive oil, one on each round.
Let the focaccia rest again until the dough becomes puffy, about 20 minutes.
Bake for 20 minutes or until the loaves are lightly browned. Remove from the pans and cool on a wire rack.
For the sandwiches, cut one loaf in half horizontally. Spread the hummus on both of the cut sides, then layer with the remaining sandwich ingredients.
Slice the loaf into forths and serve immediately.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition