The GNOIF Big Sandwich Bread

by A.J. Coltrane

I’ve been making a sheet-tray sized sandwich for every GNOIF over at least the last two or three years. The bread components of those sandwiches have all been riffs on focaccia.

The most recent ratios:

The “Flour” for the pictured bread is 50% Gold Medal unbleached AP flour and 50% King Arthur bread flour. I added a small amount of honey to try to improve the browning, which seemed to work ok. It’s largely the same process as “Potluck Focaccia” — I’ve settled into a preferred routine for focaccia it seems:

1.  Combine all ingredients in a mixer and combine on low speed for 10 minutes. Lightly oil a parchment lined sheet tray.
2.  Pour the dough into the sheet tray, gently coaxing the dough towards the edges of the pan. Cover and let rest 2 hours.
3.  Preheat oven to 425F.
4.  When the oven is hot, drizzle a small amount of oil on the dough. Gently coax the oil over the surface.
5.  Bake for 15 minutes, turn the tray 180 degrees and bake for another 10 minutes.

This one is roast beef and ham with swiss. The flavored mayo (which one guest mistook for mustard) included olive oil, salt, “Montreal Steak Seasoning”, and a healthy dose of horseradish. (The pungency of the horseradish is likely what crossed him up.)

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There are now 14 posts that reference focaccia on CheapSeatEats. It still trails pizza, which gets at least a mention in 55 posts (though I’m sure there’s some overlap)… We clearly love us some flattish breads.