FLORENTINE FOCCACIA SANDWICH INSPIRED BY

Make the Babish porchetta.

https://www.babi.sh/recipes/porchetta

For the Bread

For the Poolish

In a medium mixing bowl, add the flour, water and yeast. Mix well to combine, then cover with plastic wrap and refrigerate for at least 12 hours, but no longer than 48 hours.

After the poolish has rested, add it to a large mixing bowl, along with the lukewarm water.

For the Foccacia

Using a wooden spoon, incorporate the water with the poolish, then add the olive oil, bread flour and salt. Mix again well to fully combine into a rough, shaggy dough.

Cover with a tea towel and allow to rest for 20-30 minutes.

Prepare the Inferno Toppings while you manage the dough.

After 30 minutes, choose a section of dough close to the edge of the bowl. Grab it firmly, then pull up and wiggle the dough in the air to lengthen it.

Place the stretched dough across from your starting point. Repeat the process 8-10 times, or until the dough becomes more cohesive and elastic.

Cover with a tea towel and allow to rest for 20-30 minutes. Repeat this process 2-3 times, with 30 minutes of rest in between each folding process.

Grease 2 (9x13) sheet trays with olive oil. Divide the dough evenly and gently onto both trays.

Cover with greased plastic wrap and place in a warm, draft free area and allow to rise for 60-90 minutes. Or until the dough reaches the edges of the pan.

Once the dough has risen, preheat the oven to 450°F.

Gently dimple the dough with your fingers, then cover with a generous drizzle of olive oil and flaky salt.

Transfer to the oven and bake for 20-25 minutes, or until deeply golden brown.

Remove from the oven and transfer to a wire rack to slightly cool. After 5 minutes, turn the bread out onto the wire rack and let it cool to room temperature.

For the Ndjua Cream

Prepare the Ndjua Cream while you manage the dough.

In a medium mixing bowl, combine Ndjua with mascarpone cheese and mix until homogenous.

For the Inferno Toppings

Preheat an oiled cast iron grill and slice the zucchini into spears.

Once the grill is hot, add the zucchini and grill until lightly charred and softened. Transfer the grilled zucchini to a heatproof medium mixing bowl and allow to cool.

Once the zucchini has cooled, cut into ½ inch pieces and return to the mixing bowl.

Add olive oil, salt and pepper, to the bowl and toss to combine, taste and adjust for seasoning. Set aside.

Rest the cooked porchetta until completely cooled. Then slice into very thin slices and transfer to a parchment-lined baking sheet.

For The La Paradiso Toppings

For the Pistachio Pesto

In a large mortar and pestle, add a pinch of kosher salt, along with the garlic cloves. Mash until the garlic is a paste, then add the basil in 3 additions, gently crushing and mashing the leaves. Next, add the pistachios and repeat, grinding the pistachios.

Add the parmesan, a small handful at a time, and combine with the pestle.

Slowly incorporate the olive oil, pounding and mashing into the mixture until an emulsified sauce is created. Taste and adjust with salt, then set aside.

For the Inferno Sandwich Assembly

Horizontally slice one of the finished breads.

Spread the Nudja cream on the bottom sliced, followed by the grilled zucchini, arugula and thinly sliced porchetta.

Top with the other half of the bread and slice into portions.

For The La Paradiso

Horizontally slice the other bread, then spread the pesto on the bottom portion of the bread.

Top with mortadella, stracciatella and crushed pistachios.

Top with the other half of the bread and slice into portions.