Name: Rosemary Focaccia Broccoli Mozzarella Sandwich
Prep time: 40 min
Cook time: 94 min
Total time: 135 min
Yield: 8 servings
Ingredients: 3.5 cups all purpose flour ((we prefer bread, can use all-purpose or whole wheat - see post for details)); 4 cups all purpose flour ((we prefer bread, can use all-purpose or whole wheat - see post for details)); 1 package instant yeast ((1 package = 2 1/4 tsp)); 2 tbsp vegan cane sugar ((sub for agave or maple syrup - if subbing add to wet ingredients)); 2 tsp salt; 1.5 cups water; 0.5 cup olive oil (divided); 2 sprig fresh rosemary; 1.5 tsp thick salt (more or less to taste); 1 head broccoli (cut into bit sized pieces); 2 tsp olive oil; 1 null shallot (thinly sliced (or half of a sweet onion)); 0.5 null lemon (juiced); 2 tbsp soy sauce; 1 tsp garlic powder; 0.5 tsp onion powder; 0.125 tsp red pepper flakes (more or less to taste); 0.5 tsp sea salt (more to taste); 0.5 tsp fresh cracked black pepper (more to taste); 8 oz vegan mozzarella (more to taste); null null tomato slices; null null spinach

Instructions

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1

In a large bowl, whisk together all purpose flour (3.5 cups), instant yeast (1 package), vegan cane sugar (2 tbsp) and salt (2 tsp).
2

Add in the water (1.5 cups) and olive oil (0.25 cup). Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
3

Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
4

Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until doubled.
5

When ready, add olive oil (2 tbsp) to a 10x15 baking tray. Spread and stretch the dough to fill the tray.
6

Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 25-45 minutes.
7

Once doubled, add another olive oil (2 tbsp) over the top.
8

Using your fingertips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
9

Sprinkle fresh rosemary (2 sprigs) and thick salt (1.5 tsp) across the top.
10

Bake at 400°F for 20-25 minutes or until the bread is golden brown on top.
11

While the bread is cooking, bring a large pot of [water] to a boil.
12

Add broccoli (1 head) and cook for 6-8 minutes. Drain and run cold water over to stop cooking.
13

In a large skillet, add olive oil (2 tsp) over medium heat. Once hot, add shallot (1) slices. Sauté for 15-20 minutes, stirring often so it doesn't burn. Cook until caramelized.
14

Add in [broccoli] to skillet, stir together. Then add lemon (0.5) juice, soy sauce (2 tbsp), garlic powder (1 tsp), onion powder (0.5 tsp), red pepper flakes (0.125 tsp), sea salt (0.5 tsp) and fresh cracked black pepper (0.5 tsp). Stir together well and cook for an additional 3-4 minutes or until heated throughout.
15

Cut bread into sandwich size pieces and then layer with [broccoli] mixture, vegan mozzarella (8 oz), [tomato slices], [spinach], and any additional toppings you desire.
16

Leftover focaccia may be stored in an airtight container on the counter, while [broccoli] mixture should be stored in the fridge. Do not prep extra sandwiches ahead of time. Fresh focaccia should be eaten or frozen within 3 days.