One of my favorite lunch places, Lucia’s, has a sandwich called the Sam’s.  It has super thin sliced turkey on the softest focaccia I’ve ever tasted, and is topped with sun-dried tomatoes and herbs. Simple deliciousness. My only complaint is that they are not open on Sunday’s, which is usually when I get hit with the craving. My heart sank a couple weeks ago as we walked up to the their door on North Avenue and peered through their window into a dark room. When I learned we were making focaccia in bake shop my head filled with dreams of recreating the Sam’s sandwich at home.

I was only semi-happy with the outcome of my first bread. It was a little uneven, but I realized this was because I wasn’t forceful enough when marking the bread with dimples from my fingers.  The overall method was not difficult, so I plan to retry this at home with the goal of achieving the same wonderful softness of my beloved Lucia’s.

A little lumpy, but still delicious

Recipe

From:  “Professional Baking (Fifth Edition)” by Wayne Gisslen

Sponge

Water 6oz (175 g)

Yeast, fresh .12 oz (4 g)

Flour 8 oz (225 g)

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Flour 1 lb 4 oz (575 g)

Water 14 oz (400 g)

Yeast, fresh .12 oz (4 g)

Salt .5 oz (15 g)

Olive Oil 1 oz (30 g)

Rosemary and Salt (or other desired toppings

Total weight 3 lb 1 oz  (1428 g)

Mix sponge

Add flour and yeast to mixer and start on speed 1. Add water while it mixes. When it cleans the bowl increase to speed 2. Add remaining ingredients (through salt)

Proof  at room temp until double in size

Transfer to a lightly sprayed sheet tray and add olive oil.

Make dimples with fingers

Add sea salt and rosemary

Let rise 30 minutes in proofer at 80- 90 degrees with 80% humidity

add heavier toppings

Bake at 400 degrees for 30 minutes.