Sun-dried Tomato Turkey Focaccia Sandwich

Method

1. 01
   Step 1Prepare focaccia dough

   Transfer overnight proofed focaccia dough to a greased baking pan. Dimple the dough with your fingers to create the characteristic focaccia texture.

   Note

   The dough should have doubled in size during the overnight proof. Use a well-oiled pan to prevent sticking.

   FocacciaOlive oil
2. 02
   Step 2Drizzle with olive oil

   Generously drizzle olive oil over the dimpled focaccia dough, ensuring it pools in the indentations.

   Olive oil
3. 03
   Step 3Add focaccia toppings

   Press sun-dried tomatoes and grated parmesan into the dough. Season with black pepper.

   Note

   Press the toppings gently so they adhere during baking but don't deflate the dough.

   Sun-dried tomatoParmesanBlack pepper
4. 04
   Step 4Bake the focaccia30 min

   Bake the focaccia in a preheated oven until golden brown on top and cooked through, about 25-35 minutes.

   Note

   The internal temperature should reach about 190°F (88°C) when done.

   Focaccia
5. 05
   Step 5Prepare aioli mixture

   In a glass, whisk together eggs, sun-dried tomatoes, and salt to create the aioli base.

   Note

   This appears to be a quick blended aioli method using whole eggs rather than traditional yolk-only aioli.

   EggSun-dried tomatoSalt
6. 06
   Step 6Blend the aioli

   Blend or whisk the mixture until emulsified into a creamy sun-dried tomato aioli.

   Tomato
7. 07
   Step 7Slice the tomatoes

   Slice the fresh tomatoes thinly and arrange on a plate.

   Tomato
8. 08
   Step 8Marinate the tomatoes5 min

   Season the sliced tomatoes with salt and let them sit to release their juices and concentrate flavor.

   Note

   This step draws out excess moisture and intensifies the tomato flavor.

   TomatoSalt
9. 09
   Step 9Prepare marinated onions5 min

   Slice the red onion thinly. Toss with olive oil, salt, dried oregano, and let marinate.

   Note

   Marinating raw onions mellows their sharpness and adds flavor.

   Red onionOlive oilSaltOregano
10. 10
    Step 10Slice the focaccia

    Once the focaccia has cooled slightly, slice it horizontally in half to create top and bottom layers for the sandwich.

    Note

    Let the focaccia cool for at least 10 minutes before slicing to make it easier to cut cleanly.

    Focaccia
11. 11
    Step 11Spread aioli on focaccia

    Spread the sun-dried tomato aioli generously on the cut sides of both focaccia halves.

    TomatoFocaccia
12. 12
    Step 12Layer goat cheese

    Spread or dot goat cheese over the aioli-covered bottom half of the focaccia.

    Note

    Let the goat cheese come to room temperature for easier spreading.

    Goat cheese
13. 13
    Step 13Add turkey slices

    Layer the turkey slices evenly over the goat cheese.

    Turkey
14. 14
    Step 14Add alfalfa sprouts

    Top the turkey with a generous layer of alfalfa sprouts.

    Sprouts
15. 15
    Step 15Add marinated vegetables

    Layer the marinated onions and marinated tomato slices over the sprouts. Drizzle with balsamic vinegar.

    Red onionTomatoBalsamic vinegar
16. 16
    Step 16Close and slice sandwich

    Place the top half of the focaccia on the layered fillings. Press gently, then cut into individual portions.

    Note

    Cut with a serrated knife using a gentle sawing motion to avoid squashing the layers.

    Focaccia