A flavorful Italian flat bread made with oats and molasses turns this sandwich into something special. I tuck ham, cheese and veggies inside, but you can substitute your favorite sandwich fillings. -Marina Gelling, Rowlett, Texas
- 5-1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 2-1/4 cups water
- 1/2 cup molasses
- 1 tablespoon butter
- 1 egg, lightly beaten
- 1 tablespoon dried minced onion
- 1 tablespoon sesame seeds
- 1 teaspoon garlic salt
- SANDWICH FILLING:
- 6 tablespoons mayonnaise
- 2 tablespoons prepared mustard
- 6 to 8 lettuce leaves
- 12 to 16 thin slices fully cooked ham
- 6 to 8 thin slices Swiss or cheddar cheese
- 4 slices red onion, separated into rings
- 1 medium green pepper, sliced
- 2 medium tomatoes, thinly sliced
- In a large bowl, combine the flour, oats, yeast and salt. In a saucepan, heat the water, molasses and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes.
- Brush with egg. Sprinkle with the onion, sesame seeds and garlic salt. Bake at 350° for 30-35 minutes or until golden brown. Remove to a wire rack to cool.
- Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer the lettuce, ham, cheese, onion, green pepper and tomatoes. Replace bread half. Chill until serving. Cut into wedges. Yield: 12 servings.
Originally published as Giant Focaccia Sandwich in Taste of Home June/July 2002, p33
Reviews for Giant Focaccia Sandwich
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review