Ham & coleslaw focaccia - made using Macphie Plant-based White Sauce



  1. Peel and thinly slice the cabbage and onion, grate the carrot and add to a bowl.
  2. In a separate bowl add the Macphie Plant-based White Sauce, Dijon mustard and lemon juice and mix thoroughly. Season to taste.
  3. And the veg to the bowl and mix through.
  4. Add Macphie Softie®, flour and 1200g of water to the bowl and mix for 2 minutes on a slow speed and 4 minutes on a fast speed.
  5. Add remaining water and mix for a further 2 minutes on a fast speed. Scale dough at 250g and place in an oiled tin. Allow to rest for 30 minutes. Press out dough with fingers. Prove at 32°C/85% for 50 minutes approximately.
  6. Dip your fingers in oil and dimple the dough piece all over. Drizzle more oil over the top to fill in the dimples. Sprinkle with rock salt. Pre-heat oven to 220°C and bake for 15-20 minutes until surface is browned. Allow to cool then split and assemble the sandwich.