Caprese Sandwiches on Homemade Focaccia

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Caprese Sandwiches on Homemade Focaccia
Caprese Sandwiches on Homemade Focaccia

Yield: 4 servings | Prep time: 20 minutes

Cook time: 30 minutes | Total time: 2 hours

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This sandwich takes the classic Caprese salad to a whole new level. The focaccia bread turns out so soft, the homemade pesto adds that fresh basil flavor, and the Miyoko's vegan mozarella makes it. Eat this as a closed or open-faced sandwich, and try not to drool too much over your plate.


Focaccia Ingredients:

  • 3 cups of flour

  • 1 packet (about 2.5 tsp) of active dry yeast

  • 1 cup of warm water

  • 1 tsp salt

  • 1 tsp rosemary

  • 1 tbsp garlic powder

  • 1 tbsp dried oregano

  • 1 tbsp extra virgin olive oil for brushing

Pesto Ingredients:

  • 2 large handfuls of fresh basil leaves

  • 2 tbsp extra virgin olive oil

  • 1/4 cup walnuts

  • 2 tsp nutritional yeast

  • 1/2 tsp garlic powder

Caprese Sandwich Ingredients:

  • Vegan mozzarella cheese (I used Miyoko's)

  • 1 large tomato

  • Fresh basil leaves

  • Balsamic glaze for drizzling on top (optional)

Directions:

  • In a small bowl, combine the water and dry active yeast. Let it sit in a warm spot in your kitchen for about 5 minutes to activate the yeast.

  • In a large bowl, combine the flour, salt, rosemary, garlic, and oregano.

  • Create a well in the center of the bowl, and add the yeast water.

  • Using a large spoon, gently mix the wet and dry ingredients together. It should form a slightly sticky dough ball.

  • Cover the bowl with a damp kitchen towel and let it rise for 1 hour.

  • Meanwhile, make the vegan pesto.

  • Add all the pesto ingredients to a food processor and blend until everything is chopped and combined. You want it to be thick so it'll spread nicely.

  • Once the focaccia dough has rested, preheat the oven to 400° F.

  • Lightly grease a baking sheet with olive oil.

  • Dump the focaccia dough onto the baking sheet and spread it out evenly with your hands.

  • Using your fingertips, press small dimples into the dough.

  • Bake the dough for 5 minutes, then remove it from the oven.

  • Brush 1 tbsp of olive oil on top of the dough, and sprinkle with more herbs if desired.

  • Bake for another 25 minutes or until the top is golden brown.

  • While it's baking you can prep your sandwich ingredients: slice the tomato and mozzarella.

  • Once the focaccia is baked, remove it from the oven.

  • Using a pizza cutter, divide the focaccia into 8 equal pieces.

  • Assemble your sandwiches with a layer of pesto, slice of tomato, slice of mozzarella, a few fresh basil leaves, and a drizzle of balsamic glaze (optional).

  • Enjoy immediately while the focaccia is still warm!

Tips and Tricks:

  • You probably won't have any leftover focaccia, but if you do, store it in an air-tight container or bag. Will last for 2 days at room temperature.

  • Store the pesto in an air-tight container in the fridge for up to 3 days. It will start to turn dark green which is normal (just give it a stir before using).

  • Make this recipe even faster by buying a jar of vegan pesto, like my favorite Sprout's Organic Vegan Basil Pesto!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Serving: 1 sandwich (yields 4 sandwiches)

  • Calories: 534

  • Total Fat: 21g

  • Carbs: 76g

  • Protein: 12g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change if different quantities or brands of ingredients are used or added.


Tag me on Instagram @veganrecipesandvibes

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