This is one of my favorite sandwiches to make. They are good both hot and cold the next day for lunch. When I was growing up my dad would make this recipe and actually make the focaccia bread from scratch. Imagine the jealous schoolmates I had when I brought these to school for lunch! Recently I’ve discovered that you can get almost the same result using pizza dough from the grocery store. Everything else in this recipe can be found in the deli section (well, not the rosemary, but I recommend growing that in the yard to have on hand all the time). This recipe is perfect for a picnic or to make early in the week and enjoy for easy brown bag lunches.
- 1 pizza dough
- coarse salt
- olive oil
- fresh rosemary
- 2 packs prosciutto
- 2 cups black and green olives, or to your liking
- fontina cheese, sliced thin
Assembly: Spread out the dough on a cookie sheet into a rectangle and make indentations with your fingers. Top with coarse salt, pepper and fresh rosemary. Bake at 350 or 400 degrees until brown and cooked through. While the bread is baking, mince the olives manually or in the food processor. Once break is baked allow to cool. Using a bread knife slice the bread in half horizontally. Layer fontina slices, olive mixture and prosciutto in between the bread. Close the sandwich and wrap with aluminum foil. Place it on the baking sheet and top with something heavy (I use the lid to my Le Creuset) and place back into the oven until the cheese has melted and glued everything together. Enjoy warm or cold the next day.
Note: I tested this using whole wheat dough and found that it does not rise the same way as the regular dough – so for a true focaccia I’d recommend using the regular pizza dough. If you prefer whole wheat, just plan on cutting the bread in half vertically and putting the two pieces together to make a sandwich – thus only making half the recipe.