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Crispy Sourdough Focaccia Sandwich Loaf Perfect for Easy Pesto Salami Recipes

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A crispy, golden sourdough focaccia loaf perfect for sandwiches with vibrant pesto and spicy salami, balancing simplicity and bold flavor for quick, flavorful meals.

Ingredients

Scale
  • 3 ½ cups (420 g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 ½ cups (360 ml) warm water (about 110°F / 43°C)
  • ¼ cup (60 ml) extra virgin olive oil, plus more for drizzling
  • 1 ½ tsp sea salt (for the dough) plus flaky salt for topping
  • 1 tsp honey or sugar
  • ½ cup (120 ml) fresh basil pesto (homemade or store-bought)
  • 8 oz (225 g) thinly sliced salami
  • 1 cup (30 g) fresh arugula or baby spinach (optional)
  • ¼ cup (35 g) sun-dried tomatoes, chopped (optional)

Instructions

  1. Activate the yeast: In a mixing bowl, combine warm water (360 ml) with honey (1 tsp) and yeast (2 ¼ tsp). Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add flour (420 g), sea salt (1 ½ tsp), and ¼ cup olive oil to the yeast mixture. Stir until a shaggy dough forms. Transfer to a floured surface and knead lightly for about 5 minutes until elastic but still soft.
  3. First rise: Lightly oil the mixing bowl and place the dough inside, turning to coat. Cover with a kitchen towel or plastic wrap. Let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Shape the focaccia: Generously oil your baking sheet. Gently press the dough into the pan, stretching it to the edges. Use fingertips to create deep dimples all over the surface.
  5. Second rise: Cover the dough again and let it rest for 30-40 minutes until puffy.
  6. Preheat oven to 450°F (230°C). Drizzle 2-3 tbsp olive oil over the dough and sprinkle with flaky sea salt. Optionally add fresh rosemary or thyme.
  7. Bake the focaccia for 20-25 minutes until golden and crispy on top.
  8. Cool the loaf on a rack for at least 15 minutes before slicing horizontally for sandwiches.
  9. Assemble the sandwich: Spread fresh basil pesto on both halves. Layer thin slices of salami, arugula, and sun-dried tomatoes if using. Close the sandwich and press lightly.
  10. Optional: Toast the sandwich in a panini press or skillet for 3-4 minutes to warm the filling and crisp the bread.

Notes

Do not skip the olive oil dimple step to achieve the signature focaccia texture. Use an oven thermometer to maintain correct baking temperature. Spread pesto just before assembling to avoid sogginess. Let the focaccia cool completely before slicing. For extra flair, toast the sandwich in a panini press or skillet. Dough can be prepared the night before and risen slowly in the refrigerator.

Nutrition

Keywords: sourdough focaccia, sandwich loaf, pesto, salami, crispy bread, easy sandwich recipe, homemade focaccia, quick lunch, artisanal bread

Find it online: https://novanosh.com/crispy-sourdough-focaccia-sandwich-loaf-perfect-for-easy-pesto-salami-recipes/