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Focaccia Mushroom and Egg Sandwich

Yields1 ServingPrep Time3 hrsCook Time1 hrTotal Time4 hrs

Think tea time meets apertivo time with this Focaccia Mushroom and Egg Sandwich. Sliced into mini sandwiches, it’s both satisfying and savory, but not too filling… saving room for so much more!

Pair Recipe with:
Pork Loin Polenta Bites

Similar Colavita Recipes:
Vegetable Frittata
Roman Frittata with Prosciutto, Spinach and Mushrooms

For the focaccia
 1 ½ tsp active dry yeast
 300 g warm water (80°F)
 450 g bread flour
 50 g Semolina flour or polenta
 2 tsp white sugar
 10 g kosher salt
 3 tbsp Colavita Extra Virgin Olive Oil, plus more for oiling pans
For the frittata
 6 eggs
 8 oz cremini mushrooms
 ½ tsp salt
 Freshly ground black pepper
 ¼ cup grated Pecorino Romano cheese
Make the dough

Pour the water into a medium bowl. Add the active dry yeast (and poolish or starter, if using) to the water and stir vigorously. Allow to rest 5 minutes. The mixture will become foamy.


Add the flour, semolina, sugar and salt to the bowl of a stand mixer. Mix to blend all the ingredients.


Pour in the yeast mixture and the 3 tbsp Colavita Olive Oil.


Mix on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.


Oil a large bowl with a little Colavita EVOO. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.


Oil a 10” cake pan with Colavita Olive Oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle about 1 tbsp of Colavita olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow to rest for 30 minutes.


Preheat oven to 450°F.


Remove the plastic wrap from the dough.


Drizzle with another tbsp of Colavita Olive Oil over the top and sprinkle with the rosemary, sea salt and freshly ground black pepper.


Place the pan in the oven and bake for 20 minutes, rotating the pan halfway through the baking process.


Remove from the oven and allow to cool completely.

Make the frittata

Heat your oven to 350°F.


Heat 1 tablespoon Colavita olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.


Whisk eggs in a large bowl.


Mix the cheese into the eggs.


Season with salt and pepper.


Increase the heat to medium-high and add remaining 1 tablespoon Colavita olive oil to the skillet.


Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.


Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.


Transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.


Slice the focaccia horizontally, like a sandwich


Slide the cooked frittata from the pan onto the bottom half of the focaccia.


Top with the other half of focaccia and slice into triangles, like a pizza.