Sun-dried Tomato Turkey Focaccia Sandwich

Steps

1. 1Prepare focaccia dough

   Transfer overnight proofed focaccia dough to a greased baking pan. Dimple the dough with your fingers to create the characteristic focaccia texture.

   The dough should have doubled in size during the overnight proof. Use a well-oiled pan to prevent sticking.

   FocacciaOlive oil
2. 2Drizzle with olive oil

   Generously drizzle olive oil over the dimpled focaccia dough, ensuring it pools in the indentations.

   Olive oil
3. 3Add focaccia toppings

   Press sun-dried tomatoes and grated parmesan into the dough. Season with black pepper.

   Press the toppings gently so they adhere during baking but don't deflate the dough.

   Sun-dried tomatoParmesanBlack pepper
4. 4Bake the focaccia30 min

   Bake the focaccia in a preheated oven until golden brown on top and cooked through, about 25-35 minutes.

   The internal temperature should reach about 190°F (88°C) when done.

   Focaccia
5. 5Prepare aioli mixture

   In a glass, whisk together eggs, sun-dried tomatoes, and salt to create the aioli base.

   This appears to be a quick blended aioli method using whole eggs rather than traditional yolk-only aioli.

   EggSun-dried tomatoSalt
6. 6Blend the aioli

   Blend or whisk the mixture until emulsified into a creamy sun-dried tomato aioli.

   Tomato
7. 7Slice the tomatoes

   Slice the fresh tomatoes thinly and arrange on a plate.

   Tomato
8. 8Marinate the tomatoes5 min

   Season the sliced tomatoes with salt and let them sit to release their juices and concentrate flavor.

   This step draws out excess moisture and intensifies the tomato flavor.

   TomatoSalt
9. 9Prepare marinated onions5 min

   Slice the red onion thinly. Toss with olive oil, salt, dried oregano, and let marinate.

   Marinating raw onions mellows their sharpness and adds flavor.

   Red onionOlive oilSaltOregano
10. 10Slice the focaccia

    Once the focaccia has cooled slightly, slice it horizontally in half to create top and bottom layers for the sandwich.

    Let the focaccia cool for at least 10 minutes before slicing to make it easier to cut cleanly.

    Focaccia
11. 11Spread aioli on focaccia

    Spread the sun-dried tomato aioli generously on the cut sides of both focaccia halves.

    TomatoFocaccia
12. 12Layer goat cheese

    Spread or dot goat cheese over the aioli-covered bottom half of the focaccia.

    Let the goat cheese come to room temperature for easier spreading.

    Goat cheese
13. 13Add turkey slices

    Layer the turkey slices evenly over the goat cheese.

    Turkey
14. 14Add alfalfa sprouts

    Top the turkey with a generous layer of alfalfa sprouts.

    Sprouts
15. 15Add marinated vegetables

    Layer the marinated onions and marinated tomato slices over the sprouts. Drizzle with balsamic vinegar.

    Red onionTomatoBalsamic vinegar
16. 16Close and slice sandwich

    Place the top half of the focaccia on the layered fillings. Press gently, then cut into individual portions.

    Cut with a serrated knife using a gentle sawing motion to avoid squashing the layers.

    Focaccia