Focaccia BLTs with Sour Cream and Onion Protein Dip and Homemade Chips aka a dreamy lunch that is totally doable for all skill levels in the kitchen. While the chips may be a bit of a tedious process (if you’re making a huge batch, that is), each recipe included in this meal is honestly super easy to make. It all comes together to be packed with flavor and everything is made with just simple ingredients!
There are a few recipes included below to bring everything to life!:
Focaccia BLTs with Sour Cream and Onion Protein Dip and Homemade Chips
What you’ll need:
Focaccia:
- Gluten Free Flour (this is the only one I use!)
- Baking Powder
- Salt
- Honey
- Instant Yeast
- Water
- Olive Oil
Pesto Mayo:
- Mayo (I use avocado oil mayo, click here for my recipe!)
- Basil, fresh
- Pine Nutes
- Garlic
- Salt
Focaccia BLTs:
- Focaccia
- Pesto Mayo
- Tomato
- Turkey (optional, I like to add for protein)
- Bacon
- Lettuce
Sour Cream & Onion Protein Dip:
- Sweet Onion
- Avocado Oil
- Coconut Aminos
- Salt
- Sour Cream
- Cottage Cheese
- Garlic Powder
- Chives
Homemade Potato Chips:
- Russet Potatoes
- Avocado Oil
- Salt
Kitchen Items I use and Recommend:
- Thermometer (to ensure your water is the right temperature for the yeast for the focaccia and for the oil for the potato chips)
- Stand Mixer (this recipe has not been tested without a stand mixer)
- Quarter Sheet Pans
- Mandoline Slicer & Protective Glove
- Small Food Processor
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Combine the warm water and yeast. Ensure that the water is 120℉ so that the yeast activates properly. Set aside until yeast is somewhat bubbly (about 5-10 minutes).
- Add dry ingredients (gluten free flour, baking powder and salt) into your stand mixing bowl and whisk together.
- Preheat your oven to 375℉. I like to have the oven hot while the dough rises next to it.
- Add the remaining ingredients to the dry ingredients, including the yeast and water mixture, and mix using a dough hook on medium-high speed for 4 minutes. I recommend pausing the mixing to scrape the bottom and sides of the bowl two separate times to ensure the ingredients are combining well.
- Cover the bowl with a cloth towel and let the dough rest/rise for 30 minutes or so, right next to the hot oven.
- In an 8×8 inch pan for regular focaccia or a 9×13 inch pan for thinner focaccia, line the bottom and sides with parchment paper. Do not skip the parchment paper as the bread WILL stick to the bottom of the pan no matter how much oil you use.
- On top of the parchment paper, drizzle 1-2 tbsp of olive oil and spread around.
- Add the dough to center of pan, then work it outwards with a rubber spatula or oiled hands.
- Allow the dough to rise uncovered for 1 hour next to or on top of the heated oven.
- Drizzle 1-2 tbsp of olive oil on top of the dough and use your fingertips to gently poke holes into/indent the top of the dough.
- Bake for 45-50 minutes in a 9×13 inch pan or for 1 hour and 15-20 minutes in an 8×8 inch pan. Once done, it will be golden brown and spring back when pressed.
- Grabbing the edges of the parchment paper, remove the focaccia from the pan immediately after baking and wait at least an hour before cutting into it. Sprinkle with salt if desired and enjoy!
Notes
- Double the recipe (makes 6 sandwiches aka 12 pieces)
- Bake the bread in two 13″L x 9.5″W x 1″H baking sheets
Ingredients
Method
- Combine all ingredients in a food processor and blend until fully combined.
- Keep in an air tight container or jar with a lid in the fridge.
- Salt and pepper your tomato slices.
- Coat the inside of both pieces of focaccia with the pesto mayo.
- Layer the tomato, turkey (if using), bacon and lettuce onto your bread to make your sandwich to your liking. Enjoy!
Ingredients
Equipment
Method
- Combine diced onion in a pan on the stove over medium heat with avocado oil and sauté until soft. Toss in the pan often and keep a close eye so they do not burn.
- Once slightly soft, add in the coconut aminos and a pinch of salt. Continue to sauté a few more minutes to really bring the flavors together.
- Once slightly caramelized and golden-y brown, remove the onions from the heat and set aside.
- In a food processor, add in the sour cream, cottage cheese, garlic powder and a pinch of salt. Blend until smooth and fully combined.
- Add the sour cream cottage cheese mixture to a bowl and mix in the sautéd onions and chopped chives. Once fully combined, taste and adjust any seasonings as needed.
- Store in the fridge in an airtight container or jar with a lid to firm up for a few hours (if you have the patience!).
- Slice potatoes with a mandoline. As always, be super careful and wear a protective glove to be safe!
- Add potato slices to a large bowl with ice water and allow to sit for 30 minutes minimum. Note: It can help the potatoes to get crispier if you replace the water a few times which really helps to remove all excess starch.
- Drain the potatoes and line up on towels, ensuring they are not overlapping. Top with another towel and thoroughly dry each potato slice. The dryer the better!
- In a pan on the stove, add enough avocado oil to fry the amount of potato slices you have (a couple inches or so) and bring the temperature of the avocado oil to 350℉.
- Add a handful of potatoes to the oil and toss with a slotted spoon. They should be ready in a few minutes and will likely turn a little golden. Note: You want to fry the potatoes in batches to avoid overcrowding and ensure crispy chips!
- Remove the chips with a slotted spoon and place onto paper towels to dry. Salt immediately.
- Repeat these steps until all the slices have been fried into chips and enjoy!
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