Vegan Potato and Onion Focaccia Sandwich with Hummus

A flavorful sandwich featuring potato and onion focaccia bread, creamy hummus, and fresh spinach.

Ingredients

• 1/2 medium Russet Potato
• 1/8 medium Red Onion
• 1 clove Garlic
• 1 1/4 cups All-purpose flour
• 3/4 cup Warm water (105-115°F)
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 2 tbsp Topped Hummus
• 1 cup Baby Spinach
• 1 tsp (chopped) Fresh rosemary

Instructions

1. Thinly slice the potato (use a mandoline for even slices) and finely chop the red onion and garlic.
2. In a small bowl, dissolve 1/4 tsp sugar (optional, for yeast activation) in warm water. Add 1 tsp active dry yeast and let stand for 5 minutes until foamy.
3. In a large bowl, combine flour, salt, and 2 tbsp olive oil. Add the yeast mixture and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, turning to coat. Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.
5. Preheat oven to 220°C. Gently deflate the dough and press it into a greased 9x13 inch baking sheet.
6. Dimple the dough with your fingers. Brush with the remaining 1 tbsp olive oil. Arrange potato slices, red onion, and garlic evenly on top. Sprinkle with rosemary and a pinch of sea salt.
7. Bake for 20-25 minutes until golden brown and the potatoes are tender. Let cool slightly before slicing.
8. Slice focaccia horizontally, spread hummus on one side, and add baby spinach. Top with the other focaccia slice. Serve immediately.

Cuisine: Italian

Suitability: vegan

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch