May 26, 2011
Turkey And Havarti With Pesto On Focaccia
Try saying that five times fast! No don't, you'll end up hurting yourself like I did. How about you just try making this sandwich instead? I guarantee no sandwich will ever measure up after trying one of these puppies. Nothing can compare to fresh homemade bread and pesto and piling up as much meat and as many tomatoes as you like, and of course no sandwich is ever complete without bacon. We have made these sandwiches a few times now and each time they somehow seem to get better and better; probably has something to do with my bread-making skills improving. The first time I made this bread it really could not be considered a "bread", it was more of a long, flat, doughy. . . type . . . thing - still tasted good though! But we get serious cravings for these sandwiches all the time and had not made them in about a month, so we figured it was high time that we make them again.
Makes 2 breads, 12 slices each
- 2 1/2-3 cups all-purpose flour
- 2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package regular or quick active dry yeast (2 1/4 teaspoons)
- 3 tablespoons olive oil
- 1 cup very warm water (120-130 degrees F)
- 2 tablespoons olive oil
- 1/4 cup grated Paresan cheese
* In large bowl, mix 1 cup flour, rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the water. Beat with mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
Place dough on lightly floured surface, knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening, place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap and let rise in warm place about 30 minutes, or until double in size. Dough is ready when indentation (lightly poke your fingertip into the dough) remains.
Grease 2 cookie sheets with small amount of cooking spray.
Gently push fist into dough to deflate. Divide dough in half, shape each half into a 10" round on cookie sheet. Cover with plastic wrap sprayed lightly with cooking spray and let rise in warm place about 30 minutes or until double in size.
Heat oven to 400 degrees F. Gently make 1/2" deep depressions about 2" apart in dough with fingers. Carefully brush with 2 tablespoons oil and sprinkle with cheese. Bake 15-20 minutes or until golden brown.
** BREAD TIPS: I use dried Basil because that's what I always have on hand and it tastes great. Be very gentle with the dough once it has risen, it deflates very easily and it's hard to get it puffy again, so don't flatten it out at all. After you pour the warm water over the yeast in the first step, let it sit for a minute so the yeast can be activated.
** SANDWICH TIPS: We lay the sandwiches open-face in the oven at 350 for about 2 minutes, to warm it up, then put it under the broiler for about 3 minutes, to melt the cheese. I don't like to put the lettuce and tomato on until it's been baked, but my husband likes to put tomatoes and onions on before it goes in the oven, so, suit yourself!
Posted by Sherry at 7:29 AM