Flavourful Focaccia Meatball Sandwich
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This Focaccia Meatball Sandwich is the definition of comfort food. If you like fresh focaccia bread and flavourful meatballs, you will love this meal!
I love Italian food, and this beautiful sandwich combines two of my favourite dishes: focaccia and meatballs. I created this recipe as a way to use leftover parmesan meatballs in a new and delicious way. This meal is more than just a leftover meatball sandwich, it’s a hearty, satisfying, and delicious meal without the need for any side dishes.
These parmesan meatballs are a favourite in our home. They are the ultimate comfort food, made even more delicious with the addition of fresh focaccia bread. The meatballs are moist, flavourful, and fried to perfection before being finished in a bright homemade marinara sauce. The sharp olive tapenade and sauteed vegetables beautifully compliment the tender meatballs, while the fluffy focaccia with it’s salty oily crust perfectly round out this delicious dish. This is not a sandwich: it’s a meal.
Although each element of this delicious meal takes time, several components can be made in advance. I promise you that if you take the time to make this delicious Focaccia Meatball Sandwich, you’ll find yourself reaching for this recipe again and again.
TOTAL TIME
- Preparation Time – 20 minutes
- Cooking Time – 15 minutes, 2 hours rising time
- Total Time – 2 hours 35 minutes
INGREDIENTS FOR FOCACCIA MEATBALL SANDWICH
All the ingredients for this dish are easy to source from any local grocer.
FOCACCIA
- 1 13/4 cups Warm water
- 2 1/4 tsp Yeast
- 1 tbsp White sugar
- 5 cups All Purpose Flour
- 1 tbsp Kosher salt
- 1 cup Extra virgin olive oil
- 1/2 tsp Coarse sea salt
- 2 sprigs Fresh Rosemary
MEATBALLS
- 1 lb Ground Beef
- 1 large Egg
- 1 cup Breadcrumbs, unseasoned
- 1/2 cup Parmesan
- 1 tsp Chili flakes, optional
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 cloves Garlic, minced
- 1 tsp Onion powder
- 3/4 cup Water, lukewarm
- 3 tbsp Extra Virgin Olive Oil
MARINARA SAUCE
- 1/4 cup Extra Virgin Olive Oil
- 680 ml Passata
- 1 tsp Kosher Salt
- 4-5 Basil Leaves
- 2 cloves Garlic
SAUTEED MUSHROOMS AND SPINACH
- 8 Crimini Mushrooms
- 2 cloves Garlic
- 1/2 Shallot
- 2 tsp Extra Virgin Olive Oil
- 1 cup Spinach
OLIVE TAPENADE
- 1 cup Pitted Kalamata Olives
- 1/3 cup Sundried Tomatoes
- 1 Shallot
- 1/2 cup Finely Grated Parmesan
- 2 cloves Garlic
- 1 tsp Lemon Juice
- 1 pinch Kosher Salt
- 1 tsp Extra Virgin Olive Oil
WHAT IS KOSHER SALT?
Kosher salt has larger crystals than regular iodized salt. Although it is mined from traditional salt mines, it is less processed than normal table salt. It has larger flakes which make it easier to distribute, and therefore less likely to over salt your dish. It also adds some brine, flavour, and crunch.
CAN I LEAVE MY FOCACCIA DOUGH TO RISE OVERNIGHT?
You can leave the focaccia to rise overnight in a covered oiled bowl, just ensure that you properly punch it down before stretching and dimpling it.
WHY DO YOU DIMPLE FOCACCIA?
Pressing your fingertips in to the dough while stretching it in the pan creates the characteristic dimples found in focaccia bread. These dimples create a beautiful crust and texture, while also creating crevices that capture the olive oil and salt sprinkled on top.
INGREDIENT SUBSTITUTIONS
CAN I USE DRIED ROSEMARY INSTEAD OF FRESH ON THE FOCACCIA?
You can use dried Rosemary but I wouldn’t recommend it. Part of what makes this focaccia so delicious is the use of fresh herbs. The fresh Rosemary has a distinct flavour which is diminished when this beautiful herb is dried.
CAN I USE A DIFFERENT KIND OF OIL?
I strongly recommend using Extra Virgin Olive Oil as specified in the recipe card. The traditional olive oil adds a lovely flavour to the bread which you cannot get from a neutral oil. Because this recipe uses so much oil, try to use good quality olive oil if at all possible.
CAN I USE CANNED TOMATOES INSTEAD OF PASSATA FOR MY SAUCE?
Passata is crushed, strained, tomatoes while while canned tomatoes are available purchased whole, diced, or crushed. The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata in my sauce because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier sauce, use canned tomatoes and simply squish them with your hands before adding them to your pan.
There are many brands and styles of passata, but I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes.
CAN I USE SEASONED BREADCRUMBS IN THE MEATBALLS?
You can substitute Italian style seasoned breadcrumbs for the plain ones in this recipe, however you will need to adjust your seasonings. I always buy plain breadcrumbs for two reasons: first, I like to be able to season food to my own liking; second, I find the idea of shelf stable cheese (which is normally in seasoned breadcrumbs) off putting.
CAN I USE GREEN OLIVES INSTEAD OF KALAMATA IN THE TAPENADE?
Absolutely. I use kalamata olives because I like the taste in this tapenade, but green olives would work just as well.
CAN I USE A DIFFERENT KIND OF CHEESE IN THIS MEAL?
This recipe needs a sharp salty cheese to compliment all the other elements in this dish. Either Pecorino or Grana Padano cheese would work well also.
EQUIPMENT FOR FOCACCIA MEATBALL SANDWICH
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Below is a list of the main equipment/kitchen tools needed to make a delicious Focaccia Meatball Sandwich.
- Braising Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for browning these delicious meatballs then simmering them in homemade marinara sauce.
- Cookie scoop (3 tbsp) – I strongly recommend a cookie scoop in order to make equally sized meatballs. I love my OXO cookie scoop so much that I own it in three sizes. I use the 3 tbsp large scoop in this recipe.
- Kitchen Aid Mixer – You can definitely make this focaccia without a mixer, however it makes it much easier and quicker as you can start the kneading process in the bowl before you even turn out your dough. I highly recommend purchasing a good mixer if you are able to do so. I adore my Kitchen Aid Professional mixer.
- Baking Sheets – These Nordic Ware baking sheets are the best baking sheets I’ve ever owned. I’ve purchased expensive baking sheets by big brand names, but these reasonably priced Nordic Ware are far superior. They are lightweight, clean easily, cook evenly, and never warp. I can’t recommend these highly enough.
- Parchment Paper – I highly recommend lining your pan with parchment paper as it makes cleanup from your delicious focaccia much easier.
- Kitchen Aid Food Processor – I use my Kitchen Aid Food Processor whenever I need to to finely chop and puree vegetables or a sauce. It works beautifully to chop the ingredients of this tapenade into a fine consistency similar to a pesto.
- Wooden spoon
- Spatula
- Large bowl
- Kitchen Knife
- Cutting Board
COOKING DIRECTIONS
These delicious Focaccia Meatball Sandwiches are time consuming but so worth it. Even though this meal takes some time and effort it’s certainly not complicated. Following a few simple rules will result in an incredible meal:
- Create a golden crust on your meatballs by resisting the urge to turn them too soon.
- Don’t overstretch your focaccia dough! You want to ensure it bakes up thick and soft.
- Use good quality Extra Virgin Olive Oil
MAKE AHEAD STORAGE
You can prepare the marinara sauce and meatballs the day before if you wish, but you should make the focaccia fresh for this recipe.
The parmesan meatballs will keep in the fridge for up to four days, and freeze well. The tapenade can be kept in the fridge for five days. The focaccia can be kept overnight at room temperature but it won’t taste nearly as delicious as fresh.
FINISHED DISH
Enjoy these Focaccia Meatball Sandwiches!
OTHER MARINARA DISHES
Easy Parmesan Meatballs with Spaghetti
OTHER FOCACCIA DISHES
Amazing Rosemary, Olive, and Goat Cheese Focaccia
OTHER BEEF DISHES
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
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Focaccia Meatball Sandwich
Equipment
- Kitchen Aid Mixer with dough hook
- Pan
- Spatula
- Food Processor
- Kitchen knife
- Cutting Board
- Baking sheet
- Parchment Paper
- Heavy Bottomed Pan
- Wooden spoon
- Large Bowl
- 3 tablespoon cookie scoop
Ingredients
Focaccia Bread
- 1 3/4 cups Warm water
- 2 1/4 tsp Yeast
- 1 tbsp White sugar
- 5 cups All purpose flour
- 1 tbsp Kosher salt
- 1 cup Extra virgin olive oil
- 1/2 tsp Coarse sea salt
- 2 Sprigs fresh Rosemary
Meatballs
- 1 lb Ground beef
- 1 large Egg
- 1 cup Breadcrumbs unseasoned
- 1/2 cup Parmesan Regianno grated
- 1 tsp Chili flakes optional
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 cloves Garlic minced
- 1 tsp Onion powder
- 3/4 cup Water lukewarm
- 3 tbsp Extra virgin olive oil
Marinara Sauce
- 1/4 cup Extra virgin olive oil
- 680 ml Passata
- 1 tsp Kosher salt
- 4-5 Basil leaves
- 2 Garlic cloves
Sauteed Mushrooms and Spinach
- 8 Crimini mushrooms
- 2 cloves Garlic
- 1/2 Shallot
- 2 tsp Extra virgin olive oil
- 1 cup Spinach
Olive Tapenade
- 1 cup Pitted Kalamata olives
- 1/3 cup Sundried tomatoes
- 1 Shallot
- 1/2 cup Finely grated Parmesan
- 2 cloves Garlic
- 1 tsp Lemon juice
- 1 pinch Kosher salt
- 1 tsp Extra virgin olive oil
Instructions
Focaccia Bread
- Combine the water, yeast, and sugar in a bowl and set aside for 10 minutes until bubling.
- Using a mixer with a dough hook combine the flour, salt, yeast mixture and half the olive oil on low for several minutes until it starts to pull together.
- After the dough comes together, kneed for another 5 minutes on medium then transfer it to a floured board.
- Kneed a few times then transfer to an oiled bowl.
- Cover the bowl and leave it in a warm place (ideally the stove top) for an hour.
- Pour the rest of the olive oil into the pan, place the dough in it, and turn it over so it’s covered it oil
- Stretch the dough out to an 8 x 10 inch rectangle.
- Press your fingers into the dough and poke holes without going all the way through.
- Leave the dough in a warm place to rise for an hour and pre heat the oven to 425 F.
- Before placing the dough in the oven, brush with olive oil and sprinkle with the coarse sea salt and rosemary.
- Bake for 10-15 minutes until golden on top and hollow to the tap.
Meatballs
- Put the ground beef, minced garlic, egg, grated Parmesean, onion powder, Kosher salt, pepper, and chili flakes (if desired) in a bowl and mix gently with your fingers.
- Add your bread crumbs to the bowl and mix gently.
- Slowly add the lukewarm water and combine with your fingers. Your mixture will be very moist, but should still hold it’s shape if rolled into meatballs.
- Pour 3 tablespoons of olive oil into a heavy bottomed pan. I like to use my Le Creuset braiser which browns the meat beautifully while still allowing for a clean release.
- Turn your stove to medium high.
- When the oil is glistening, portion out your meatballs and place them into the pan with some room between them. I like to make 3 tablespoon sized meatballs using a cookie scoop.
- Cook for about 5 minutes, until the meatball is browned and released easily from the pan, then turn them over to brown on the other side.
- Cook for another 3 minutes until they are browned and release easily.
Marinara Sauce and Meatballs
- Add 1/4 cup of olive oil and the rest of the minced garlic to the pan with the meatballs, then pour in the passata and the rest of the Kosher salt and mix.
- Turn the heat to medium low, cover the pan, and leave the meatballs and sauce to simmer for 15 minutes.
- Shred the basil leaves and mix them into the meatballs and marinara before serving.
Sauteed Mushrooms and Spinach
- Warm the olive oil in a pan on medium heat.
- Slice the mushrooms and dice the shallot.
- Add them to the pan with the oil and cook for 5 minutes
- Dice the garlic.
- Add the garlic and spinach to the mushrooms and shallot and cook for another 2 minutes.
Olive Tapenade
- Place all the tapenade ingredients in the food processor and pulse until combined.
You made this recipe so easy to follow with all of the step by step instructions! Thank you
I love a good meatball sandwich but never thought to make one with focaccia. Looks amazing!
Wow that focaccia!! It looks incredible! I’m gonna have to try it, I’ve never made that bread before but yum!
This is like the ultimate meatball sandwich. My SO who is Italian, would be in heaven if I were to make him this!
I always hear about Focaccia but never tried making one, thanks for the recipe and I didnt know it can be made as buns for sandwich. That’s a good idea!
Wow, the bread alone sounds amazing!! This dish sounds super impressive yet easy to put together following the directions you’ve laid out.
O wow…never thought about foccacia sandwiches 🤔…these look out of the world…. definitely gonna try them.
I love focaccia! This is indeed a lovely combination! Thank you for this great recipe!
I completely agree with you: Italian food is the best there is! Although I am not a big fan of meats, I would still eat a focaccia sandwich. I love the marinara sauce!
I love how everything is homemade and fresh in this recipe! It sounds delicious!
Oh how I love focaccia bread! And to use it to make a meatball sandwich? That is just genius!