Homemade Focaccia Sandwiches with Prosciutto, Brie, & Arugula

Servings: 10

For the Focaccia:

• 2 ½ tsp. Active Dried Yeast
• 1 tbsp. Honey
• 5 cups All Purpose or Bread Flour
• 2 tsp. Salt
• 6 tbsp. Olive Oil
• 3 tbsp. Butter, room temperature

Servings: 4

For the Sandwiches:

• BUBBL’R Tropical Dream’r
• 2 cups Arugula
• 4 oz. Sliced Mortadella
• 4 oz. Prosciutto
• 4 oz. Brie Cheese, thinly sliced
• (Optional) Quartered Marinated Artichokes
• (Optional) Grated Parmesan Cheese
• Fresh Basil, for garnishing

For the Focaccia:

1. Combine the yeast and honey in a very large bowl with 2 ½ cups warm water. Let sit for 5 minutes.
2. Add the flour and salt to the bowl. Mix until a shaggy dough and no dry lumps. Cover and let rise in a warm environment for 1 hours, doubled in size.
3. Add 4 tablespoons olive oil in the center of the risen dough. Gently lift and fold over the four “corners” of the bowl to incorporate the olive oil. See video for visual instructions.
4. Cover the dough to rise in a warm environment for another 1 hour, doubled in size.
5. Generously grease a 9x13” baking pan with the butter to prevent any sticking.
6. Gently lift and fold the four “corners” again before transferring the dough into the pan. Pulling from underneath the dough, gently stretch to the corners. Let rise uncovered for 1-2 hours, until doubled in size.
7. Preheat oven to 450F.
8. Drizzle the remaining 2 tablespoons olive oil over the dough. Grease your hands with olive oil then poke deep depressions in the dough to create those dimples.
9. Top with salt to taste and bake 20-30 minutes, until golden brown on top. Let cool 10 minutes before slicing.

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For the Sandwiches:

1. Slice the focaccia in sandwich-sized squares, then slice each individual piece in half lengthwise.
2. Layer on the bottom slice the arugula, sliced mortadella, sliced brie, prosciutto, quartered marinated artichokes, freshly grated parmesan, and fresh basil. Add the top slice to seal.
3. Enjoy with BUBBL’R Tropical Dream’r for a complimentary refreshment!