Vegetarian Focaccia Sandwich Recipes

Steps:

• Slice bread in half lengthwise.
• Slice peppers into 1/8 inch slices.
• Slice onion and mushrooms.
• In a skillet, heat oil over medium heat.
• Add peppers and onions, cooking till they begin to soften.
• Add mushrooms and cook till mushrooms are softened.
• Spread mustard on each half of bread.
• Top one half with mushroom mixture, sprinkle with cheese.
• Place the other half of the bread on top the half with the mushroom mixture.
• Cut into 8 slices.

Steps:

• Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat.
• Cut focaccia into 2 wedges; split each wedge horizontally. Spoon half of the vegetable mixture onto each bottom wedge; sprinkle with basil and cheese. Top with tomato and tops of bread wedges.

Steps:

• In a large bowl combine the flour, yeast and salt.
• Using a wooden spoon, stir to mix well.
• Add the 3 tbs olive oil.
• While stirring, add the warm water until all of the flour absorbs and a dough forms.
• You may need more or less of the water.
• No biggie.
• Gather dough into a ball and transfer to a floured work surface.
• Knead until soft and elastic, not sticky.
• Probably 10 min or so.
• Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil.
• Cover with plastic wrap and let rise in a warm place till doubles, around 45-75 minutes.
• Position rack on lower part of oven and preheat to 400 degrees.
• Brush a 10x15 baking pan with olive oil and set aside.
• Punch down dough and transfer to foured surface.
• Knead a few times and let rise for 5 minutes.
• With palms form into a rectangle about 4x8 inches.
• Transfer into pan.
• Stretch and pat the dought to fit pan completely end evenly.
• Cover with plastic wrap and let rise about 1 inch (30 min or so).
• Using fingertips, make'dimple' indentations in the dough about 2 inches apart.
• Brush surface with olive oil and sprinkle with sea salt.
• Bake til golden brown, about 30-40 minutes.
• Let cool for a few minutes, cut into squares and serve warm.
• Before baking, you can also add roasted red peppers.
• It's absolutely delicious.

Steps:

• Slice your focaccia bread like a giant hamburger bun. Select toppings/fillings that go well with your flavor of focaccia-i.e. ham & cheddar cheese on the cheddar jalapeno loaf, turkey & mozzerella with marinara on the parmesan loaf, turkey, havarti & apple on the herb loaf, roast beef, fresh mozzerella, roasted red peppers & lettuce on the veggie loaf, etc. The combinations are endless-be daring! You can make them & then slice them in wedges like a pizza or pop them in the oven & then cut them up! Let me know about some of the great combination you come up with!

Steps:

• In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
• Let sit for 10 minutes until foamy.
• Add olive oil, the rest of the water and the herbs.
• In a separate bowl, combine the flour and the salt.
• Add this to the wet mixture a little at a time and knead to form a dough.
• Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
• It will be very sticky to start with, work it until it's "clean".
• Place the dough in an oiled bowl, turn and coat the whole surface with oil.
• Cover with a damp warm cloth and let rise in a warm place for at least an hour.
• Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
• Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
• Dimple the dough with your fingers and brush with oil.
• Sprinkle with the sea salt.
• Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
• Cool on a rack for at least half an hour.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.

Steps:

• Slice a baguette in half lengthwise.
• Spread with a thin(or thick) layer of mayonnaise.
• Next, place juicy slices of ripe tomatoes. The juices will seep into the bread a bit and make for excellent flavor.
• Add the cucumber slices.
• Add a layer of hard-boiled eggs.
• Salt and pepper to taste.
• Cover with the top half of the bread and cut sandwich in half.
• Eat up!