I don’t often eat sandwiches (intermittent fear of carbs), but my favorite has always been a plain old BLT - Bacon, Lettuce and Tomato. Until I had one from Purebread Deli. YUM.
They do two things a little different, but they make a big difference. They use focaccia for the bread and add avocado. Do it - you won’t regret the time you spent making the bread. Just layer the sandwich with mayo, lettuce, bacon (all you want), avocado and tomato slices.
Start the dough the day before you plan the sandwich.
INGREDIENTS
4 cups (512 g) bread flour*
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
METHOD
*I know I’ve mentioned this before, so apologies if you’ve heard it. When it comes to baking, especially bread, I measure by the gram on my kitchen scale. Far less room for error when baking.
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. It is important the dough really be slicked with olive oil or, you risk the dough drying out and forming a crust over the top layer.
Line a 9×13-inch pan with parchment paper or grease with butter or nonstick cooking spray. The pan can be a little smaller but the bread will be thicker, so watch the cook time.
Pour a tablespoon of oil into the center of the pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball, and let it rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
Set a rack in the middle of the oven and preheat it to 425. Pour two tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Typically, I would add cherry tomato halves or olives and a lot of herbs on top. But It’s not necessary if you’re using it for the sandwich. I put cherry tomatoes on half the loaf and used it for the bottoms of the sandwiches and skipped the tomato slices. Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making this sandwich.
To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350 for 15 minutes.
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