Focaccia Sandwich Bread

Ingredients

• 1 batch fully proofed focaccia dough (Use a batch of same-day, overnight, or sourdough focaccia dough; quantity is estimated at approximately 800 g to fit a 2 lb (9 x 5 inch) loaf tin.)
• 3 tbsp extra-virgin olive oil (For generously oiling the loaf tin, work surface, and dough; use more as needed. If the tin sticks, combine with butter or line the tin with parchment paper.)
• 1 tbsp fresh rosemary (Chopped or leaves picked from the stems; optional if making a plain loaf.)
• 1 tsp flaky sea salt (Use plenty, or adjust to taste; optional for a plain sandwich loaf.)

Steps

1. 1

   Prepare a 2 lb (9 x 5 inch) nonstick loaf tin. Pour in a generous amount of extra-virgin olive oil and coat the base and sides thoroughly. If the tin is prone to sticking, either use a combination of butter and olive oil or line it with parchment paper before drizzling in the oil.

2. 2

   Wait until the focaccia dough has fully proofed in its bowl. Lightly oil a work surface, then tip the dough onto it carefully so you do not unnecessarily deflate it.

3. 3

   Fold the dough up as demonstrated in the source, gathering it into a compact loaf. Do not skip this fold, as it helps the dough gain structure and rise well in the tin.

4. 4

   Turn the folded dough over so the smooth side faces upward and the folded seams are underneath. Transfer it to the prepared loaf tin, positioning it evenly in the tin.

5. 5

   Cover the tin and leave the dough to proof until it has risen nearly to the top of the tin. This takes about 1 hour 15 minutes for same-day focaccia dough, and can take up to 2 hours for overnight or sourdough dough that has rested in the refrigerator overnight.

6. 6

   Toward the end of the proofing time, preheat the oven to 210°C/410°F. Place an oven rack in the lowest position.

7. 7

   Sprinkle the risen dough with rosemary. Drizzle it with extra-virgin olive oil, then gently dimple the surface thoroughly with your fingertips, taking care not to collapse the loaf.

8. 8

   Drizzle the surface with a little more olive oil and sprinkle generously with flaky sea salt.

9. 9

   Place the loaf tin on a baking tray to catch any oil that spills over. Bake for 35–40 minutes, until the loaf is deeply golden brown and baked through.

10. 10

    Remove the loaf from the oven and leave it in the tin for 10 minutes. Remove it from the tin and transfer it to a wire rack to finish cooling before slicing.

Notes

For plain sandwich bread, omit the rosemary, final dimpling, and flaky sea salt, and bake the shaped dough as-is. The bread is suitable for serving with soup, as toast, or for sandwiches. Because the underlying focaccia dough recipe was not included in the source, prepare that dough separately using the creator’s same-day, overnight, or sourdough focaccia recipe.

Nutrition per serving

• bread
• sandwich bread
• focaccia
• Italian
• baked
• vegetarian
• make-ahead
• toast