The focaccia for this sandwich is made from frozen bread dough. For a shortcut, use prepared focaccia or another type of sandwich bread.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare focaccia, thaw dough in refrigerator 12 hours.

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  • Heat 2 teaspoons oil in a small nonstick skillet over medium heat; add onions. Sauté 5 minutes or until soft, stirring often. Stir in oregano; set aside and cool to room temperature.

  • Combine cornmeal and 2 tablespoons flour; sprinkle cornmeal mixture over clean work surface. Turn dough out onto coated surface. Knead in 2 tablespoons onion mixture and cornmeal mixture for 6 minutes (hard kneading is necessary to soften the elastic in frozen dough); cover with a clean towel and let rest 5 minutes. Roll dough into a 9 x 13-inch rectangle; use remaining flour as needed to keep dough from sticking to work surface. Coat bottom of a 9 x 13-inch baking pan with 1/2 teaspoon oil; place dough in pan, stretching sides to cover bottom. Sprinkle remaining 1 teaspoon oil, remaining onion mixture, and salt evenly over dough. Cover and let rise in a warm place (85°, 1 hour, or until doubled in size).

  • Preheat oven to 400°.

  • Bake at 400° for 20 minutes or until underside of bread sounds hollow when tapped. Cool on a rack to room temperature. Cut focaccia in half lengthwise; cut each half into three equal pieces (you should have 6 pieces). Cut each piece in half horizontally.

  • To prepare chicken, combine basil, salt, and pepper; sprinkle evenly over chicken. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 4 to 6 minutes per side or until thoroughly cooked; cool completely. Cut chicken into thin diagonal strips.

  • To prepare mayonnaise, combine roasted peppers and next 4 ingredients (through garlic) in a blender; blend until smooth.

  • To prepare sandwich, spread 1 tablespoon mayonnaise on bottom half of each focaccia piece. Divide lettuce leaves, tomato slices, chicken, and bacon evenly among sandwich bottoms. Cover with top half of focaccia.

Nutrition Facts

519 calories; calories from fat 30%; fat 17g; saturated fat 3g; mono fat 6g; poly fat 2g; protein 40g; carbohydrates 52g; fiber 4g; cholesterol 79mg; iron 5mg; sodium 954mg; calcium 60mg.