Focaccia Sandwich

** To prepare no knead focaccia loaf: pour warm water, evoo, honey and yeast into a large mixing bowl and mix together with a wooden spoon. Allow yeast to bloom for a few minutes. In a separate bowl, mix together the flour and salt. Pour dry ingredients into the bowl with the wet and mix with a wooden spoon until you no longer see clumps of dry flour. Cover bowl with plastic or a damp towel. Allow dough to double in size (about 1-2 hours depending on kitchen temp). Cover the bottom of an 8x8 baking pan with a thin layer of olive oil and brush some up the sides. Pour the dough into the pan, cover and let rise for another hour or so. When getting close to 1 hour, preheat oven to 475F. While the oven is heating, drizzle more olive oil over the surface of the dough and dimple with your finger tips. Sprinkle flakey sea salt over the top and place in the oven to bake at 475F for 20-25 minutes. Allow to cool completely before preparing sandwich

Prepare olive spread by pouring olives, lemon zest, lemon juice, olive oil and basil leaves into a small food processor or into a container to blend with an immersion blender. Pulse to blend these ingredients into a spread.

Cut the focaccia loaf in half longways as evenly as possible so that you have an even top and bottom. Set the top aside and spread the olive spread onto the focaccia in an even layer.

Layer on an even layer of the mozzarella slices, then the mortadella, then the slices of tomato and finally the arugula tossed in olive oil.

Place the top layer of focaccia over the ingredients and cut into 4 even sandwiches.

This is best served shortly after assembly. If you want to wrap and serve later I like to wrap in a layer of parchment paper and then foil before placing in the fridge.