Skip to main content
logo
Food Advertising by

Focaccia Ham Sandwich


I still had some '00' flour with me after making Bak Kwa ~ BBQ Sweetmeat Sandwich Loaf and was browsing through the net looking for another suitable and yet to try recipe.  I stumbled on a post of  Focaccia Sandwich  from   Kitchen Corner  and without much hesitation set my hands on trying out this bread with no reservations!




















This bread served my dinner well.  We had it on its own with some salad.  Soup was not necessary, suits the lazy me, just fine!  Will I make this again?  Yes, this time will make do with just high protein flour.

(Recipe adapted from Kichen Corner with modifications)
Ingredients
  • 375 gm '00' Italian flour
  • 12 gm sugar
  • 1/2  tsp salt
  • 210 ml water
  • 1.1/4  tsp dried yeast
  • 12 ml olive oil
  • 30 gm honey baked ham
  • Garlic - chooped
  • Pumpkin seeds
  • White sesame seeds
  • A little sprinkling of seasalt  (optional)
  • 1 egg + a bit of egg white to glaze
Method
  1. Mix all the dry ingredients together.  Add in water and gradually pour in the olive oil.
  2. Knead the dough with the dough hook till it comes together to form a smooth and soft ball.  (Not as long as you would knead for ordinary bread).
  3. Remove the dough hook and lightly oil the bowl, cover the bowl with a piece of damp cloth, let dough prove in a warm place for an hour, or till it doubles in size.
  4. Knock out air from the dough, knead lightly, divide into 2 portions, let rest covered for 10 mins.
  5. Roll out to an oblong.  Lift up the piece of dough and place this on a tray lined with baking paper.  Arrange the pieces of ham on top of this piece of dough leaving some space at the sides.
  6. Roll out the other piece of dough and place this on top of the ham.  Seal the edges tightly.
  7. Cover with a piece of damp cloth and let prove for another 20 mins.
  8. Apply egg wash, sprinkle on the pumpkin seeds, chopped garlic, sesame seeds and little seasalt.
  9. Bake in a preheated oven @ 190 degC for 20 to 25 mins. till golden brown.
  10. Remove from tray and let cool on a wire rack.
  11. Cut up with a serrated knife and serve.



I'm submitting this post to  Yeastspotting. 
You can check it out  Here!

I'm also submitting this post to   Aspiring Bakers #8 - Bread Seduction  hosted by
Jasmine of  'The Sweetylicious'

Comments

  1. Waoh Cheah, Your Focaccia sandwich looks so good and I like the thick layers of ham inside..yum..yumm..

    ReplyDelete
  2. wow, very yummy with the thick layer of ham! slurp ;)

    ReplyDelete
  3. Cheah, what a wonderful idea, it's such a beautiful sandwich!! Yum yum indeed!

    ReplyDelete
  4. I also like the thick layers of ham. And the bread looks very soft too. How nice if I can have this for breakfast tomorrow??? Dream on .....

    ReplyDelete
  5. Wow! this time nobody can complain your filling is too little huh! Looks so delicious!

    ReplyDelete
  6. WOW! this look so good and the thick layer of ham is soooo TEMPTING!! (: great job! (:

    ReplyDelete
  7. How neat to have the ham together with the focaccia instead of making a separate sandwich :D Looks great!

    ReplyDelete
  8. Hey...you are back !!! welcome back and you really make me drool over this luscious focaccia ham sandwich...looks great :)

    ReplyDelete
  9. Anncoo
    Thank you. That's a meal!

    CaTHY
    Yup, it's yummy and I like those ham!

    Lyndsey
    Yes, killing 2 birds with 1 stone.

    Yummy Bakes
    You needn't have to dream on, Chris, DIY and it's so fruitful!

    Jeannie
    I like that sentence .... can't complain!

    The Sweetylicious
    Thank you. Everyone is admiring that layer of ham!

    ReplyDelete
  10. Like the way you laid out the ham in the dough! Won't mind having it for brunch!

    ReplyDelete
  11. yeah, i remember the oo flour that you got from mel. YOu are real generous with the ham ..bread lapis? hehe..

    ReplyDelete
  12. wow, look at the ham!!!Can I have some for dinner?!!!

    ReplyDelete
  13. wow impressive love the ham in the middle thanks for the ebook support

    ReplyDelete
  14. Cheah, I have yet taken my dinner and is so hungry right now. Gosh, this is just so torturing! haha...
    Have a lovely evening.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…