Focaccia sandwich Greek style
For the Focaccia:
– 400 ml lukewarm water
– 1 tbsp sugar
– 1 tbsp dry instant yeast
– 450 g bread flour
– 50 ml extra virgin olive oil (plus 50 ml extra)
– 1 tsp salt
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp white sesame seeds
– A pinch of black sesame seeds
Pickled Red Onions:
– 2 red onions, sliced in rings
– 200 ml water
– 100 ml red vinegar
– 80 g sugar
– 1 tbsp salt
– 1 tbsp pickling spices
For the Florina Pepper Spread:
– 4 Florina peppers
– 2 cloves garlic
– Salt
– Olive oil
Cucumber Slices:
– 1 cucumber, thinly sliced
– Salt, to sprinkle
For the Touloumotyri (Spicy Cheese Spread):
– 200 g feta cheese
– 120 g goat’s yogurt
– Crushed dried red chili (optional)
Garnish:
– Fresh mini arugula
Instructions
Make the Focaccia:
1. In a bowl, mix the lukewarm water with sugar and yeast. Let rest for 15 minutes to activate the yeast.
2. Add 50 ml olive oil.
3. Sift the flour and add it along with the salt. Mix well using a wooden spoon.
4. Drizzle with a little of the extra olive oil, cover with plastic wrap, and let rise until doubled in size (about 1 hour).
5. With oiled hands, fold in the chopped rosemary. Fold the dough a few times, cover, and let rise again for 30 minutes. Repeat the folding once more.
6. Line a baking pan with parchment paper, drizzle with olive oil, and transfer the dough into the pan. Cover and let rise for 30 minutes.
7. Gently stretch the dough to fill the pan and let rest for another 30 minutes.
8. Preheat oven to 200°C (392°F).
9. Dimple the dough with wet fingers, sprinkle with white and black sesame seeds and a pinch of Fleur de Sel. Drizzle with remaining olive oil and lightly mist the surface with water.
10. Bake for 27 minutes. Remove and let cool completely.
Pickle the Onions:
1. Slice onions into rings. Rinse under cold water, strain, and pat dry. Place in a sterilized jar.
2. In a small pot, combine water, vinegar, sugar, salt, and pickling spices. Bring to a boil and simmer for 10 minutes.
3. Pour the hot mixture over the onions. Seal the jar and invert it for 1 hour to cool and infuse.
Make the Florina Pepper Spread:
1. Char the peppers over a gas flame until blackened. Transfer to a plastic bag for 15 minutes to sweat. Peel and deseed them.
2. In a mortar and pestle, mash the garlic with salt into a paste.
3. Add the peeled peppers and continue mashing into a smooth spread. Drizzle with olive oil and set aside.
Make the Touloumotyri:
1. Crumble the feta cheese with a fork.
2. Mix in the goat’s yogurt and chili (if using). Refrigerate until needed.
Assemble the Sandwich:
1. Cut a piece of focaccia and slice it open.
2. Spread the Florina pepper paste on one side.
3. Add a layer of touloumotyri.
4. Cover with cucumber slices.
5. Garnish with pickled onions and fresh arugula.
6. Drizzle with olive oil and freshly ground black pepper.
Enjoy!
recipe Tony Kavalieros
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