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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..

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

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

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  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 .....

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

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  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..

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  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

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  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

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