Name: Golden Coast Focaccia Sandwich
Yield: 3-4 sandwiches
Ingredients: For the Focaccia; bread flour; all purpose flour; instant yeast; purified or spring water; salt; olive oil; For the Toppings; Pitted Frescatrano olives; Extra virgin olive oil; Flaky sea salt; For the Pistachio Pesto; fresh basil leaves; toasted pistachios; grated Parmesan cheese; garlic cloves; salt; For the Sandwich; garlic and herb butter; tomato slice; Mozzarella di Bufala; Salt and black pepper to taste; avocado, sliced; Olive oil; Fresh spring mix

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Golden Coast Focaccia Sandwich

Begin by mixing the bread flour, all-purpose flour, instant yeast and water. Allow this mixture to rest for about 30 minutes.

Add salt and olive oil. Knead the dough until it's smooth – roughly around 5 minutes – and let it rest for an additional 30 minutes.

Dip your hands in water and perform a series of coil folds on the dough every half hour over a period of 2 hours. Then, pop it in the fridge for 24-48 hours.

On baking day, prep a baking pan lined with parchment paper with a little olive oil spray.

Place the dough in the middle, stretch and fold it, then flip it over to let the smooth side face up. Let it proof for about 2 hours.

Before it hits the oven, drizzle a generous amount of olive oil over the dough and poke dimples into it with your fingers.

Sprinkle over some flaky sea salt and scatter the pitted Frescatrano olives. Bake for 20-25 minutes until it's a gorgeous golden brown color. Let it cool before slicing.

As the focaccia cools, get the Pistachio Pesto ready: Combine the fresh basil, toasted pistachios, Parmesan cheese, garlic cloves, and salt in a food processor until it forms a paste.

Assemble the sandwich: Slice the focaccia into sandwich-sized pieces.

On the inside, spread a layer of the garlic and herb butter and lightly toast it in a skillet.

Add a layer of homemade pistachio pesto, followed by a fresh tomato slice seasoned with salt and pepper.

Layer on Mozzarella di Bufala and the sliced avocado, then drizzle some olive oil and a pinch of chili flakes.

Finish it off with a handful of crisp spring mix and the top piece of focaccia. Now repeat with the remaining ingredients. Enjoy!

Yarin Shachagi

Golden Coast Focaccia Sandwich

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