Transport your taste buds to a sun-soaked picnic with this irresistible gluten-free focaccia sandwich. As we embrace the warmth of summer, there’s nothing quite like the comforting aroma of freshly baked focaccia paired with savoury meats and vibrant fillings. This recipe combines the rustic charm of homemade gluten-free bread with a medley of summer flavours, promising a mouth-watering experience that’s both comforting and invigorating.
Make ahead
For a no-mess, make-ahead sandwich, wrap each portion individually in parchment paper. When ready to serve, slice each portion in half and enjoy a bite with an easy cleanup!
Gluten-Free Focaccia Meat Sandwich
Ingredients
- 1 1/2 cups + 2 Tbsp (350 mL + 30 mL) gluten-free flour
- 2 1/2 tsp (12 mL) baking powder
- 1 tsp (5 mL) poultry seasoning
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra for topping and greasing pan
- 1/2 cup (125 mL) water, at room temperature
- 1/2 cup (125 mL) organic whole milk, at room temperature
- 1 Tbsp (15 mL) mayonnaise or garlic aioli (optional)
- 5 oz (150 g) prosciutto, thinly sliced
- 7 oz (200 g) chicken breast, thinly sliced
- 2 cups (500 mL) arugula
- 5 oz (150 g) burrata cheese
Nutrition
Per serving:
- calories381
- protein24 g
- total fat13 g
- sat. fat4 g
- total carbohydrates43 g
- sugars1 g
- fibre3 g
- sodium392 mg
Directions
01
Preheat oven to 450 F (230 C) and lightly grease standard 9 x 5 inch (23 x 13 cm) loaf pan.
02
For focaccia, in large bowl, combine all dry ingredients and whisk thoroughly. With large wooden spoon or spatula, slowly add in wet ingredients and fold to combine.
03
Turn dough onto lightly floured surface and knead for 3 to 4 minutes. Add dough to greased loaf pan and top with a splash of olive oil. Lightly press fingers into dough to create indentations. Bake for 15 to 20 minutes, or until golden brown.
04
Once cooled, remove loaf from pan and slice loaf in half horizontally, as if you were making one large sandwich. If using, spread mayonnaise or aioli equally on cut side of both halves. Add meats, arugula, and burrata cheese to build sandwich. Cut into 6 equal portions and serve.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
