Focaccia Sandwich

Instructions

• 1
  In a large bowl, mix the white flour, salt, and sugar. Stir the dry yeast into the lukewarm water and let it sit for five minutes.
• 2
  Pour the mixture into the flour, add a tablespoon of olive oil, and mix until you get a thin and very sticky dough. Carefully wrap the bowl with cling film and place it in the refrigerator for 24 hours. During this time, the dough should double or triple in volume and be airy.
• 3
  Prepare a baking tray approximately 40x30 cm in size and grease it with 2 tablespoons of oil. Transfer the risen dough onto the baking tray and spread it evenly with your fingers to the edges. Wrap again with cling film and let it rise for another 2-3 hours at room temperature.
• 4
  Once the dough has risen, preheat the oven to 220°C and drizzle the remaining olive oil evenly over the dough. With oiled fingers, press into the dough to create indentations. Sprinkle the dough with a little salt and bake for 25-30 minutes, until golden brown. The resulting focaccia should be fluffy and crispy on the outside.
• 5
  Cut a piece of the baked and cooled focaccia. Spread both halves with pesto, add a handful of arugula to one half, slices of prosciutto, slices of mozzarella, and basil leaves. Cover with the other half and wrap in baking paper for easier serving. Enjoy!