Shirley's Recipes

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Name: Focaccia Submarines
Key Ingredient: salami
Preparation: assemble
Cuisine: American
Source: Pillsbury Party Cookbook #147
Food Group: meat
Meals: lunch, dinner, party, picnic
Courses: main
Temperature: cold
Effort: easy
Prep. Time: :30
Elapsed Time: :30
Comments: Purchased focaccia may be substituted for homemade.
Servings: 12

Bread:
1 package Hot Roll Mix
1 cup water, heated to 120 to 130F.
2 tablespoons margarine or butter, softened
1 egg

Topping:
3 tablespoons olive oil
1 teaspoon dried rosemary leaves, crushed

Filling:
1/2 cup prepared Italian salad dressing
6 to 10 lettuce leaves
4 ounces thinly sliced turkey
4 ounces thinly sliced salami
4 ounces sliced provolone cheese
1 cup alfalfa sprouts

Grease 12-inch pizza pan or large cookie sheet. In large bowl, combine flour mixture with yeast from foil packet. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With greased and floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth, adding additional flour if necessary to reduce stickiness. Cover with large bowl; let rise 5 minutes. Place dough in greased pan; roll or press to 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until light and doubled in size, about 30 minutes.
Heat oven to 375F. Uncover dough. With handle of wooden spoon or fingers, poke holes in dough at 1-inch intervals. Drizzle olive oil evenly over top. Sprinkle with rosemary. Bake at 375F. for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.
Split focaccia in half horizontally. Drizzle half of dressing on cut side surface of bottom half; top with 1/2 of lettuce leaves. Layer turkey, salami, cheese and sprouts. Top with remaining lettuce. Drizzle remaining dressing on cut side of top half of bread; replace top. Cut into wedges.


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