Method

In a large mixing bowl combine potato flakes and 1/2 cup of water. In a small bowl combine yeast, 1 teaspoon sea salt and remaining 1 cup warm water. Let stand 5 minutes. To the potatoes, alternately add yeast mixture and 1 1/2 cups flour; beat well until flour is thoroughly incorporated. Gradually knead in enough remaining flour and 1/2 cup of the Parmesan, Romano & Asiago cheese mixture and continue to knead for 6-8 minutes until a smooth, soft, but elastic dough is formed. Use the dough hook to knead if using a stand mixer. Do not use more than 3 cups of flour even if dough is still sticky. Place in a clean dry bowl and cover. Set aside in a warm (85 degree) place to rise until doubled (about an hour). Preheat oven to 500. In two 8-inch round baking pans, drizzle 1 teaspoon of olive oil per pan. After dough has risen, punch down dough and remove from bowl; cut dough in half. Spread each half into the 8-inch baking pan and spread to the edge. Sprinkle each dough half with half of the oregano, garlic, cheese mixture and remaining sea salt. Drizzle each dough half with half of the remaining olive oil (1 teaspoon each). Bake for 20-25 minutes on lower half (but not bottom) of oven, or until dough is browned and not doughy on the bottom. Remove focaccia from pans without flipping focaccia over and allow to cool on wire racks. After breads have cooled enough to slice, slice each horizontally in half. Toss the greens with the salad dressing. Spread the mustard on each loaf. Divide the meats, cheeses and greens equally between the two loaves. Layer the meat, cheese, greens between each loaf. Slice into wedges and serve.

Notes: The meat, cheeses and condiments can be changed to suit your particular likes.

Number of Servings: Yield: 2 loaves or about 12 servings.

Submitted by: Dawno33 ( See all of Dawno33 Recipes )

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