Breads & Bakingcountryliving
The Ultimate BLT Sandwich: Roasted Tomato and Crispy Pancetta on Focaccia
Homemade focaccia, roasted tomatoes, quick pickled onions and crispy pancetta combine to make a sandwich that stands alone.
👥 6 Servings⏱️ Prep & Cook: 16h⏳ Prep: 1h 15m👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●pan
- ●oven
- ●baking dish
- ●cutting board
- ●baking sheet
- ●saucepan
📝 Preparation Steps
1
Make focaccia: Whisk together water, yeast, and sugar in a bowl or measuring cup. Let stand at room temperature until foamy, 4 to ⏱️ 6 minutes. (If it doesn’t foam, discard and start again.) Whisk together flour, kosher salt, and thyme in a bowl. Add yeast mixture and stir until there are no longer any dry spots. Coat a large bowl with 5 tablespoons oil. Add dough and turn to coat. Cover and refrigerate for at least ⏱️ 12 hours and up to ⏱️ 24 hours.
2
Butter the bottoms and sides of a metal 9- by 13-inch baking pan; freeze ⏱️ 15 minutes. Add remaining 2 tablespoons oil to pan. Turn dough over on itself a few times to deflate then transfer to prepared pan. Cover pan with a dish towel and let sit at room temperature until doubled in size, 2 to ⏱️ 3 hours.
3
Preheat oven to 450°F. Press dough lightly with fingers to make indentations. Sprinkle dough with flaky sea salt. Bake, until golden brown and cooked through, 25 to ⏱️ 30 minutes. Cool in pan for ⏱️ 5 minutes then transfer to a wire rack to cool completely.
4
Make tomato, mayonnaise, and pancetta filling: While the dough is proofing, heat oven to 350°F. Combine tomatoes (cut sides up), garlic, thyme, and oil in an 8- by 8-inch baking dish. Season with salt and pepper. Bake until soft and just starting to deflate, 1 1/2 to ⏱️ 2 hours; cool to room temperature. Transfer garlic to a cutting board. Discard root ends and skins and finely chop cloves. Combine garlic, mayonnaise, and paprika in a bowl. Season with pepper.
garlic, skins on3 cloves
5
Place pancetta in a single layer on rimmed baking sheets. Bake, turning once, until crisp, 15 to ⏱️ 20 minutes. Transfer to a wire rack to cool.
6
Make pickled onions: Combine vinegar, sugar, salt, and fennel seeds in a small saucepan. Bring to a boil then remove from heat. Add onion and cool to room temperature.
7
Assemble sandwiches: Drain onions. Cut focaccia into 6 squares, then halve each square. Spread mayonnaise mixture on the six bottom pieces of bread. Top with arugula, tomatoes, pancetta, and onions, dividing evenly. Sandwich with remaining bread.
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