“Golden Coast” Focaccia Sandwich

Servings: Focaccia is enough for about 3-4 sandwiches

Ingredients:

For the Focaccia:

3 ½ cups bread flour

½ cup all-purpose flour

¼ oz instant yeast

420 g purified or spring water

1 ½ teaspoons salt

1 tbsp. olive oil

For the Toppings:

Pitted Frescatrano olives

Extra virgin olive oil

Flaky sea salt

For the Pistachio Pesto:

2 cups fresh basil leaves

1-2 tbsp. toasted pistachios

1/2 cup grated Parmesan cheese

2-3 garlic cloves

1/4 teaspoon salt

For the Sandwich:

2 teaspoons garlic and herb butter

1 tomato slice

1 Mozzarella di Bufala

Salt and black pepper to taste

½ avocado, sliced

Olive oil

Fresh spring mix

Instructions:

*This recipe starts with the focaccia dough, which needs an overnight rest in the fridge to achieve the perfect texture and flavor.

1. Begin by mixing the bread flour, all-purpose flour, instant yeast and water. Allow this mixture to rest for about 30 minutes.

2. Add salt and olive oil. Knead the dough until it's smooth – roughly around 5 minutes – and let it rest for an additional 30 minutes.

3. Dip your hands in water and perform a series of coil folds on the dough every half hour over a period of 2 hours. Then, pop it in the fridge for 24-48 hours.

4. On baking day, prep a baking pan lined with parchment paper with a little olive oil spray.

5. Place the dough in the middle, stretch and fold it, then flip it over to let the smooth side face up. Let it proof for about 2 hours.

6. Preheat the oven to 445 F.

7. Before it hits the oven, drizzle a generous amount of olive oil over the dough and poke dimples into it with your fingers.

8. Sprinkle over some flaky sea salt and scatter the pitted Frescatrano olives. Bake for 20-25 minutes until it's a gorgeous golden brown color. Let it cool before slicing.

As the focaccia cools, get the Pistachio Pesto ready:

1. Combine the fresh basil, toasted pistachios, Parmesan cheese, garlic cloves, and salt in a food processor until it forms a paste.

Assemble the sandwich:

1. Slice the focaccia into sandwich-sized pieces.

2. On the inside, spread a layer of the garlic and herb butter and lightly toast it in a skillet.

3. Add a layer of homemade pistachio pesto, followed by a fresh tomato slice seasoned with salt and pepper.

4. Layer on Mozzarella di Bufala and the sliced avocado, then drizzle some olive oil and a pinch of chili flakes.

5. Finish it off with a handful of crisp spring mix and the top piece of focaccia. Now repeat with the remaining ingredients. Enjoy!