Pesto Focaccia Sandwich For Six Recipes

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PESTO FOCACCIA SANDWICH



Pesto focaccia sandwich image

The fillings for your sandwiches are baked into the bread here, making this an easy picnic option. To make it veggie, look for a vegetarian pesto

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Snack

Time 1h10m

Number Of Ingredients 7

500g strong white flour
7g fast-action yeast
2 tbsp olive oil , plus a little extra
small pack basil , leaves picked
2 x 125g mozzarella balls
2 tbsp pine nuts , toasted
3 tbsp green pesto

Steps:

  • Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don't touch. Pour in 350ml lukewarm water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a lightly floured surface.
  • Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in size.
  • Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and puffy.
  • Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
  • Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
  • Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when serving.

Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

FOCACCIA WITH PESTO & MOZZARELLA



Focaccia with pesto & mozzarella image

This homemade pesto bread is a delicious accompaniment to Italian food

Provided by Good Food team

Categories     Side dish, Snack

Time 3h

Number Of Ingredients 7

500g strong white bread flour, plus some for dusting
1 ½ tsp salt
7g sachet fast-action yeast
2 tbsp extra-virgin olive oil , plus some for drizzling
125g ball mozzarella , drained
5 tbsp pesto (shop-bought or see recipe, below)
sea salt , to serve (optional)

Steps:

  • Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
  • Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.
  • Now stretch the dough out onto a baking sheet until it's about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.
  • Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 2.42 milligram of sodium

SALMON- PESTO FOCACCIA SANDWICHES



Salmon- Pesto Focaccia Sandwiches image

Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

14 3/4 ounces canned salmon or 14 3/4 ounces canned salmon
1/2 cup prepared pesto sauce
1/2 cup sweet onions or 1/2 cup red onion, finely chopped
1/3 cup sun-dried tomato packed in oil, chopped
3 tablespoons mayonnaise (can use reduced fat)
2 teaspoonlemons, zest
1/4 teaspoon salt
1 (8 inch) round focaccia bread or 1 (12 inch) French bread
1 bunch romaine lettuce leaf

Steps:

  • Place salmon in a medium bowl.
  • Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
  • Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
  • Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.

PESTO FOCACCIA SANDWICH FOR SIX



Pesto Focaccia Sandwich for Six image

Make and share this Pesto Focaccia Sandwich for Six recipe from Food.com.

Provided by Kizzikate

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 loaf focaccia bread or 1 loaf ciabatta
1 (3 1/2 ounce) jar prepared pesto sauce
1/2 lb thinly sliced black forest ham
1/2 lb thinly sliced roasted turkey breast
6 slices provolone cheese
1/2 small red onion, thinly sliced

Steps:

  • Cut bread in half horizontally, using a serrated knife.
  • Spread pesto evenly over cut sides of bread.
  • Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half.
  • Wrap in aluminum foil.
  • Bake at 450 for 10 minutes. Cut into six wedges.

GRILLED FOCACCIA WITH TOMATO PESTO



Grilled Focaccia with Tomato Pesto image

Grilled bread loaded with summer flavors is great as an appetizer or a side dish to pasta, salads, or grilled meat. A crowd-pleaser, for sure.

Provided by glickjenn

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 10m

Yield 12

Number Of Ingredients 4

1 focaccia bread
½ cup pesto
2 tomatoes, thinly sliced
½ cup shredded Italian cheese blend

Steps:

  • Preheat an outdoor grill for medium-low heat and lightly oil the grate.
  • Place focaccia on a work surface and spread pesto on top. Layer tomatoes over the pesto and sprinkle with Italian cheese blend.
  • Place focaccia on grill and cook until cheese is completely melted and tomatoes are warmed through, 5 to 10 minutes. Watch the bottom for burning and move to higher rack if necessary.
  • Slice bread into 1-inch strips and enjoy.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 20.6 g, Cholesterol 7 mg, Fat 7.4 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 342.2 mg, Sugar 0.9 g

BASIL PESTO SUNSHINE SANDWICH



Basil Pesto Sunshine Sandwich image

This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.

Provided by Erin Rowland

Categories     World Cuisine Recipes     European     Italian

Time 10m

Yield 1

Number Of Ingredients 7

1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
¼ cup roasted red peppers
½ cup crumbled feta cheese
½ cup fresh basil leaves

Steps:

  • In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.

Nutrition Facts : Calories 719.8 calories, Carbohydrate 40.6 g, Cholesterol 120.7 mg, Fat 50.2 g, Fiber 3 g, Protein 27 g, SaturatedFat 22.8 g, Sodium 2127 mg, Sugar 8.1 g

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