Focaccia Sandwich

Method

• Make the focaccia by mixing the water, yeast and honey and let sit for 15-minutes to activate the yeast.
• In another bowl, mix the flour and salt, then add in the yeast mixture. Stir using a spatula, until a shaggy dough ball forms, then add the olive oil. Mix again. Cover with a wet towel. Set aside to prove for 3-hours or until doubled in size
• Use two oiled forks, gently fold the sides of the dough onto each other into the centre
• Oil and butter a baking tray and place dough on top. Let it sit uncovered for an hour to double in size, then using your fingertips, make indents all over. Drizzle with olive oil and scatter salt and rosemary
• Cook in a 180-degree oven for 40-minutes until the top is golden and crispy. Remove and let cool
• Finely slice the zucchini using a mandolin or cut lengthways about 5mm thin. Place into a bowl with the olive oil, chilli flakes, mint, oregano, salt and pepper and toss to coat. Fry both sides on a hot griddle pan until char marks appear and set aside
• Cut the focaccia into desired length and then in half. Place the zucchinis on the bottom, tear the burrata and place on top, add handful of rocket and then the deli meat.

Finish with a Drizzle

• Drizzle a generous amount of olive oil all over and add the top slice of focaccia