No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich

5 from 1 vote

No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich

Focaccia makes the perfect sandwiches with its soft inside and crusty, beautiful outer layer. You will be amazed at this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich

Prep Time10

Cook Time30

Rise Time1 35

Total Time2 15

Course: breads

Cuisine: American

Servings: sandwiches

Calories: 465kcal

Author: Andrew Bernard

Ingredients

For the Focaccia

3 ½ - 4 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
1 package instant yeast (1 package = 2 ¼ tsp)
2 tablespoon vegan cane sugar (sub for agave or maple syrup - if subbing add to wet ingredients)
2 teaspoon salt
1 ½ cups water
½ cup olive oil, divided
2 sprigs fresh rosemary
1-2 teaspoon thick salt, more or less to taste

For the Broccoli Filling

1 head broccoli, cut into bit sized pieces
2 teaspoon olive oil
1 shallot, thinly sliced (or half of a sweet onion)
½ lemon, juiced
2 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon red pepper flakes, more or less to taste
½ teaspoon sea salt, more to taste
½ teaspoon fresh cracked black pepper, more to taste

Additional Toppings

8 oz vegan mozzarella, more to taste
tomato slices
spinach
any additional toppings

Instructions

For the Focaccia

In a large bowl, whisk together 3 ½ cups flour, yeast, sugar and salt.
Add in the water and ¼ cup olive oil. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
When ready, add 2 tablespoons olive oil to to a 10x15 baking tray (like a jelly roll pan). Spread and stretch the dough to fill the tray.
Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 25-45 minutes.
Once doubled, add another 2 tablespoons oil over the top.
Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
Sprinkle rosemary and salt across the top.
Bake at 400° for 20 - 25 minutes or until the bread is golden brown on top.

For the Broccoli

While the bread is cooking, bring a large pot of water to a boil.
Add broccoli and cook for 6-8 minutes. Drain and run cold water over to stop cooking.
In a large skillet, add oil over medium heat. Once hot, add in shallot slices. Saute for 15-20 minutes, stirring often so it doesn't burn. Cook until caramelized.
Add in broccoli to skillet, stir together. Then add in lemon juice, soy sauce, garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together well and cook for and additional 3-4 minutes or until heated throughout.
Cut bread into sandwich size pieces and then layer with broccoli mixture, vegan mozzarella, and any additional toppings you desire.
Leftover focaccia may be store in an air tight container on the counter, while broccoli mixture should be stored in the fridge. Do not prep extra sandwiches ahead of time. Fresh focaccia should be eaten or frozen within 3 days.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition