Teriyaki Marinated Grilled Vegetable Sandwich

Ingredients

For the focaccia
• 150 grams strong white bread flour (plus extra for dusting)
• 90 milliliters water (lukewarm)
• 3 grams active dry yeast (or fresh yeast, crumbled)
• 5 grams salt
• 15 milliliters olive oil
For the teriyaki vegetables
• 50 grams zucchini (sliced into rounds)
• 50 grams red bell pepper (sliced into strips)
• 50 grams purple eggplant (sliced into rounds)
• 50 grams carrot (sliced into thin strips)
• 30 milliliters teriyaki sauce
For the sesame-garlic aioli
• 100 grams mayonnaise
• 1 clove garlic (minced)
• 10 milliliters toasted sesame oil
• 5 grams sesame seeds (for garnish)

Instructions

1. 1. Prepare the focaccia dough: In a mixing bowl, combine the strong white bread flour and salt. In a separate bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes until foamy. Slowly add the yeast mixture and olive oil to the flour mixture, stirring until a shaggy dough forms. Turn out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let proof for 10 minutes.
2. 2. Prepare the teriyaki vegetables: In a separate bowl, combine the sliced zucchini, red bell pepper, eggplant, and carrot with the teriyaki sauce, ensuring all vegetables are well coated. Allow to marinate for 5 minutes while the focaccia dough is resting.
3. 3. Shape and bake the focaccia: Roll out the rested focaccia dough to fit a small baking tray. Dimple the surface with your fingers and drizzle with a little olive oil. Allow it to rest for another 5 minutes. Preheat the oven to 220°C (428°F). Bake for 10 minutes or until golden brown and fragrant. Remove and let cool slightly before slicing.

   Ensure the focaccia does not over-bake; keep an eye on it for the golden colour.

4. 4. Grill the marinated vegetables: Heat a grill or grill pan over medium-high heat. Grill the marinated vegetables for about 2-3 minutes per side or until tender and lightly charred. Transfer to a plate.

   Avoid overcrowding the grill; cook in batches if necessary to achieve a nice char.

5. 5. Prepare the sesame-garlic aioli: In a food processor, combine the mayonnaise, minced garlic, and toasted sesame oil. Blend until smooth. Adjust seasoning if necessary and set aside.
6. 6. Assemble the sandwich: Slice the cooked focaccia horizontally. Spread a generous layer of sesame-garlic aioli on the bottom half. Layer the grilled vegetables on top, and close the sandwich. Optionally, cut into halves for easier handling.

   Ensure all layers are evenly distributed for balanced flavours.