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Giant Focaccia Sandwich

 Giant Focaccia Sandwich
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
12 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 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
    Holiday Ham Celebrate the holidays with your favorite ham and ALDI savings.
  • 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

Directions

  • In a large bowl, combine the flour, oats, yeast and salt. In a
  • saucepan, heat the water, molasses and butter to 120°-130°.

2 of 2

Giant Focaccia Sandwich (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 428 calories, 13 g fat (5 g saturated fat), 45 mg cholesterol, 898 mg sodium, 62 g carbohydrate, 3 g fiber, 16 g protein.