Roasted Veg & Pesto Focaccia Sandwich
Difficulty: Medium • Serves: 4
This focaccia sandwich is like bringing a café lunch home. Soft, olive-oil-rich bread filled with roasted vegetables, pesto, and cheese – hearty enough for a main meal or to share.
Ingredients
For the focaccia:
- 500 g strong white bread flour
- 7 g fast-action yeast (1 sachet)
- 1½ tsp salt
- 350 ml warm water
- 3 tbsp olive oil (plus extra for the tin and topping)
For the filling:
- 1 red pepper, sliced
- 1 courgette, sliced
- 1 small red onion, wedges
- 2 tbsp olive oil
- Salt and pepper
- 3–4 tbsp green pesto
- 150 g mozzarella or feta, sliced or crumbled
Method
- Make the focaccia dough: Mix flour, yeast and salt in a bowl. Add warm water and olive oil, then mix to a sticky dough.
- Knead for 8–10 minutes until smooth and elastic (a stand mixer is handy here).
- Place in an oiled bowl, cover and rise for 1–1½ hours, until doubled.
- While the dough rises, roast the veg: toss pepper, courgette and onion with olive oil, salt and pepper. Roast at 200°C (fan 180°C) for 20–25 minutes until soft and slightly charred at the edges. Leave to cool.
- Once risen, press the dough into an oiled rectangular tin (about 30 x 20 cm). Use your fingers to dimple the surface and drizzle with a little more olive oil.
- Rise again for 30–40 minutes. Preheat the oven to 220°C (fan 200°C).
- Bake the focaccia for 20–25 minutes, until golden. Cool slightly on a wire rack.
- To assemble the sandwich, slice the focaccia horizontally.
- Spread the base with pesto, layer on roasted vegetables and cheese, then top with the remaining focaccia.
- Slice into squares and serve.
Cosy Oven Tip
You can add leftover roast chicken, ham, or extra cheese if you’d like to make it even more filling.