Salted recipe - Focaccia sandwich with mortadelle & grilled vegetables

Step 1/6

Prepare the focaccia. By hand or in the bowl of a food processor with the hook, mix the flour, water and 80 grams of olive oil until the dough is smooth, about 5 minutes.

Then add the Salt on one side, the yeast on the other, and knead for a further 5 minutes.

Leave to rest for 15 minutes.

Step 2/6

Add the remaining 30g of olive oil, and continue kneading at low speed, then increase the speed a little until the dough is smooth and sticky.

Place the dough in an oiled mold, cover with oiled cling film and leave to rise for 1h30 to 2h in a warm place.

The dough should double in height. 

Step 3/6

Preheat oven to 180°C, add herbs and bake for 35 to 40 minutes.

Step 4/6

Garnish sandwiches. Preheat oven to 200°C.

Cut eggplant and zucchini lengthwise into 5 mm slices. 

Spread over on a baking sheet lined with parchment paper,add a drizzle of olive oil, a pinch of herbes de Provence and season with salt and pepper.

Place in the oven for ten minutes.

Set aside.

Step 5/6

In a bowl, vigorously whisk together the egg yolks, mustard and a pinch of Salt and pepper, while gradually drizzling in the oil to make a mayonnaise.

Finish by adding the herbes de Provence, lemon zest and the juice of half a lemon. 

Step 6/6

Cut thick slices from the foccacia (toasted or not).

Brush with mayonnaise and garnish with grilled vegetables, slices of mortadella, tomatoes and baby lettuce.

And there you go, telling us all about it!