Start by adding 2½ cups of warm water to a large bowl. Sprinkle the entire packet of yeast on top of the warm water. After about 5 minutes or once the yeast is looking slightly foamy, whisk in the honey. To the bowl, add the flour and 5 teaspoons of kosher salt and mix well with a rubber spatula until dough comes together.
To another large bowl, add 4 tablespoons of olive oil before neatly transferring over the dough from the mixing bowl. With your hands, gently turn the dough in the bowl until its exterior is entirely coated in olive oil. Cover the bowl with a tea towel or plastic wrap and place in the fridge to rise overnight.
The next day: After the dough’s first rise overnight, it should have doubled in size. With a rubber spatula or your hands, give the dough 4 folds, so that it resembles a ball shape. Butter a bread pan and add a drizzle of olive oil on the bottom of the pan. Transfer the dough ball to the bread pan along with any olive oil left in the bowl. With your hands, give the bread a little bit of shape by pushing it out to nearly reach the sides of the pan. Cover the pan with a tea towel or plastic wrap and leave the dough to rise for another 2 hours.
After the dough’s second rise, it should have filled out the pan. Add a drizzle of olive oil over the dough. With your fingers, push down into the dough to give the focaccia its signature dimpling. Repeat this process all over the surface of the dough, popping any air bubbles with your fingers. Now, it’s time for toppings.
Following a loose pattern, gently push the olives into the surface of the dough so that they are nestled in nicely. Repeat this same process with the goat cheese. Sprinkle the za’atar and flake salt on top, before adding one last drizzle of olive oil. Bake at 425 degrees. At the 15-minute mark, begin checking on the focaccia for a crispy, golden exterior. It will likely take between 20 to 25 minutes to reach this point. After the bread is removed from the oven, transfer the loaf to a cooling rack.
Once the focaccia has cooled, use a bread knife to cut the loaf in half. Then, carefully cut each half in two. Spread pesto on the bottom-half pieces of bread, and mayonnaise on the top. Generously layer the roasted bell peppers, turkey, provolone, and arugula onto the bottom-half pieces. Reassemble the halves and slice them into your desired sandwich portion sizes. Serve these immediately or prepare and refrigerate them up to 12 hours in advance!
Ingredients
Directions
Start by adding 2½ cups of warm water to a large bowl. Sprinkle the entire packet of yeast on top of the warm water. After about 5 minutes or once the yeast is looking slightly foamy, whisk in the honey. To the bowl, add the flour and 5 teaspoons of kosher salt and mix well with a rubber spatula until dough comes together.
To another large bowl, add 4 tablespoons of olive oil before neatly transferring over the dough from the mixing bowl. With your hands, gently turn the dough in the bowl until its exterior is entirely coated in olive oil. Cover the bowl with a tea towel or plastic wrap and place in the fridge to rise overnight.
The next day: After the dough’s first rise overnight, it should have doubled in size. With a rubber spatula or your hands, give the dough 4 folds, so that it resembles a ball shape. Butter a bread pan and add a drizzle of olive oil on the bottom of the pan. Transfer the dough ball to the bread pan along with any olive oil left in the bowl. With your hands, give the bread a little bit of shape by pushing it out to nearly reach the sides of the pan. Cover the pan with a tea towel or plastic wrap and leave the dough to rise for another 2 hours.
After the dough’s second rise, it should have filled out the pan. Add a drizzle of olive oil over the dough. With your fingers, push down into the dough to give the focaccia its signature dimpling. Repeat this process all over the surface of the dough, popping any air bubbles with your fingers. Now, it’s time for toppings.
Following a loose pattern, gently push the olives into the surface of the dough so that they are nestled in nicely. Repeat this same process with the goat cheese. Sprinkle the za’atar and flake salt on top, before adding one last drizzle of olive oil. Bake at 425 degrees. At the 15-minute mark, begin checking on the focaccia for a crispy, golden exterior. It will likely take between 20 to 25 minutes to reach this point. After the bread is removed from the oven, transfer the loaf to a cooling rack.
Once the focaccia has cooled, use a bread knife to cut the loaf in half. Then, carefully cut each half in two. Spread pesto on the bottom-half pieces of bread, and mayonnaise on the top. Generously layer the roasted bell peppers, turkey, provolone, and arugula onto the bottom-half pieces. Reassemble the halves and slice them into your desired sandwich portion sizes. Serve these immediately or prepare and refrigerate them up to 12 hours in advance!