5 BACK TO SCHOOL SANDWICH BREAD RECIPES

This is a staple in our home, in fact we make a big batch twice a month to keep in stock in our freezer. So crispy on the outside and cloudy soft on the inside, makes a great sandwich bread!

Although we made them specifically for burgers, they make a great option for a sandwich as well. So fluffy and soft with a crispy crust on the top and bottom. These are great to make ahead and freeze as well.

This is one of our most popular recipes!! Many have tried and loved it, whether it was made in a sandwich or to go with another dish.

This is the easiest and fool proof recipe you will try. You can either make two big rolls or make 4 smaller ones.

Either way they will be delicious and easy to freeze as well.

These mini loaves of Focaccia will always have a special place in my heart. This recipe eqs developed last year around the holidays, and maybe that’s why. Or maybe because they are really worth a try.

These have been tried by many of our followers as well and they are a favorite. They are great for mini sandwiches, or to serve instead of bread rolls for gatherings. Super easy to put in a lunchbox as well.

What will you need?

For the starter also called poolish:

Bread flour: highly recommend this over All Purpose flour because this recipe calls for a high content of water and long resting time. Bread flour contains a higher amount of protein which is necessary for this kind of recipe.

Water: depending on the season the temperature of the water will vary. In winter time we use lukewarm water, during summer the cold one is recommended. This recipe, like many of our focaccia recipes, calls for a high content of water and the term for this is “high hydration” dough. It yields soft and fluffy dough.

Yeast: whether you use “instant yeast” or “active dry yeast” it doesn’t really matter for this purpose. The main difference between the two kinds is that “active dry yeast” needs to be activated in warm water and sugar or honey prior to being used. Whereas “instant yeast” can be used right away.

Honey or sugar: yeast loves sugar, so whether you use active dry yeast or instant yeast, we recommend adding it so it feeds the yeast. To make it easy we simply dissolve the honey or sugar in the water.

Salt: for flavor since this is a savory focaccia.

Extra virgin olive oil: also known as EVOO or EVO oil. We recommend the extra virgin olive oil instead of the simple “olive oil” because it’s much flavorful. Depending on the brand, EVO oil is pure whereas simple olive oil is mixed with other oils.

Why is my dough so sticky? Should I add more flour?

This is a high hydration dough, which means that there is a high water content. If you divide the total amount of water by the total amount of flour in this specific recipe, you will find out that the percentage of hydration of this recipe is 80%.  Here is where the stretch and folds will be helpful: not only they help with gluten development but they will also make the dough easier to handle. So please do NOT add any more flour, otherwise you will end up with a more dense and drier focaccia bread.

 

Why do we let it rest for so long?

There are different reasons why we prefer it this way: first, it helps with digestion because we use less yeast and his makes for longer resting hours. Second, the flavor and texture improve much more when letting rest at least 12 hours.

What pan should you use?

Highly recommend a metal pan instead of a glass one, because it holds the heat differently and will yield a very crispy focaccia on the bottom.

How to store it?

The best way to store focaccia is to let it cool completely, then put in freezer safe ziplock bags. If you leave it on the countertop uncovered, it will dry out and harden.

To reheat the focaccia, you can go two ways. You can microwave on the “defrost” option for a minute or so. Or, alternatively, you can place it in the air fryer for 4 minutes at 360F.

Notes:

-you can top the focaccia however you prefer it.