Italian-Focaccia Sandwich with Spring Greens

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* Exported from MasterCook *

 

Focaccia Sandwich with Spring Greens

 

Recipe By : Cooking Light, April 1999

Serving Size : 6 Preparation Time :0:00

Categories : Breads Italian

 

Amount Measure Ingredient -- Preparation Method

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FOCACCIA

2 cups bread flour

1/2 teaspoon sugar

1/4 teaspoon salt

1 package dry yeast -- (about 2 1/4 teas.)

3/4 cup very warm water -- (120ø to 130°)

Cooking spray

1/2 teaspoon olive oil

1/3 cup (1 1/4 " ) julienne-cut green onions

1 tablespoon (1/4 oz) grated fresh Parmesan cheese

1/4 teaspoon black pepper

SANDWICH

4 ounces provolone or Havarti cheese -- thinly sliced

8 (1/4 " thick) slices tomato

3 cups gourmet salad greens

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

 

1. To prepare focaccia, lightly spoon flour into dry measuring cups; level

with a knife. Place flour, sugar, salt, and yeast in a food processor;

pulse 2 times or until blended. With processor running, slowly add very

warm water through food chute; process until dough leaves sides of bowl and

forms a ball. Process an additional 30 seconds. Turn dough out onto a

lightly floured surface, and knead lightly 4 to 5 times. Place dough in a

large bowl coated with cooking spray, turning to coat top. Cover and let

rise in a warm place (85°), free from drafts, 30 minutes or until doubled in

size.

 

2. Punch dough down; let rest 5 minutes. Roll into a 13 x 9-inch rectangle

on a lightly floured surface. Transfer dough to a 13 x 9-inch baking pan

coated with cooking spray; brush 1/2 teaspoon oil over dough. Cover and let

rise 30 minutes or until puffy.

 

3. Preheat oven to 400°.

 

4. Uncover dough. Make indentations in top of dough using the handle of a

wooden spoon or your fingertips. Sprinkle 1/3 cup green onions, Parmesan

cheese, and 1/4 teaspoon pepper over dough, leaving a 1/2-inch border. Bake

at 400° for 20 minutes or until lightly browned. Cool in pan on a wire

rack.

 

5. To prepare sandwich, cut focaccia in half horizontally using a serrated

knife; place bottom layer, cut side up, on a flat surface. Arrange

provolone cheese and tomato slices over bottom layer; top with salad greens

and 1/2 cup green onions. Combine balsamic vinegar and remaining

ingredients in a small bowl, stirring well with a whisk. Drizzle

vinaigrette over salad green mixture; top with remaining focaccia layer.

Gently press sandwich together; cut into 6 equal portions. Yield: 6

servings (serving size; 1 {4-inch} square).

 

Calories 278 (29% from fat); Fat 9g (sat 3.9g, mono 3.5g, poly 0.8g);

Protein 12.1g; Carb 37g; Fiber 1.4g; Chol 14mg; Iron 3mg; Sodium 387mg; Calc

186mg

 

KES 5/11/99

 

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Karen S

ksonness