Wednesday, May 9, 2012

Mediterrean Roasted Veggie Sandwhiches on Foccacia Bread

I saw a similar sandwich to this one on the menu at Panera the other day and thought it would be yummy to recreate at home one night.  Their sandwich was grilled, but we unfortunately have had a bit of rain in Indy lately so mine ended up in the oven.  You could go either way, grill or roast the veggies.  I also intended on including eggplant but forgot to pick it up at the grocery, so make sure you switch up the veggies based on what sounds good to you.  I was trying to decide what type of bread I wanted to make these sandwiches on and my mind went straight to foccacia, so I decided to try making this bread again!  Get some really good feta cheese and you're set!


my veggies prior to roasting with a little olive oil, salt, pepper, and minced garlic




Mediterranean Roasted Veggie Sandwiches on Foccacia Bread
inspired by Panera
serves 3-4

Foccacia bread (recipe follows)
1 zucchini
1 red bell pepper
2 portobello mushroom caps
1 red onion
3 cloves garlic, minced
olive oil
salt & pepper
fresh spinach (or other lettuce greens)
1 tomato, sliced
Feta cheese

Preheat oven to 400.  Slice zucchini, red pepper, mushrooms, and onion and place on a baking sheet with minced garlic.  Drizzle with olive oil, sprinkle with salt & pepper.  Toss to combine.  Roast veggies for about 15-20 minutes until tender.

Slice foccacia in half for sandwich if its thick.  Layer sandwich with roasted veggies, feta, slice of tomato, and spinach.  Serve warm!


Rosemary & Sea Salt Foccacia
adapted slightly from the Pioneer Woman

1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Olive Oil, For Drizzling 
Sea Salt, For Sprinkling
Rosemary, For Sprinkling
 
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Remove dough from bowl and place on a lightly floured surface.  Divide dough in half and roll each half into a large, thin oval/rectangle (not too thin, 1/2 inch at the thinnest). Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.

Preheat oven to 400 degrees.

Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with sea salt & rosemary. Bake for 30 to 40 minutes, or until focaccia is golden brown.  (Note:  I made mine too thin and it was done in about 20 minutes...start checking it at 20 just in case).  Cut into pieces with a pizza wheel or sharp knife.



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