Focaccia Sandwich with Spring Greens

Cooking Light
6 servings (serving size: 1 4-inch square)


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2 cups bread flour
1/2 teaspoon sugar
1/4 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup very warm water (120° to 130°)
Cooking spray
1/2 teaspoon olive oil
1/3 cup (1 1/4-inch) julienne-cut green onions
1 tablespoon (1/4 ounce) grated fresh Parmesan cheese
1/4 teaspoon black pepper
4 ounces provolone or Havarti cheese, thinly sliced
8 (1/4-inch-thick) slices tomato
3 cups gourmet salad greens
1/2 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper


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.

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.

Preheat oven to 400°.

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.

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.

Created date

April 1999

Nutritional Information

Calories 278
Caloriesfromfat 29 %
Fat 9 g
Satfat 3.9 g
Monofat 3.5 g
Polyfat 0.8 g
Protein 12.1 g
Carbohydrate 37 g
Fiber 1.4 g
Cholesterol 14 mg
Iron 3 mg
Sodium 387 mg
Calcium 186 mg