Focaccia Croque Monsieur Bread. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Croque Monsieur Casserole Recipe for Breakfast or Dinner.

A croque monsieur (French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You can have Focaccia Croque Monsieur Bread using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Focaccia Croque Monsieur Bread

Prepare of or French bread flour or all-purpose bread flour (Lys d'Or brand recommended), or substitute with bread and cake flour.
It's of Sugar.
You need of Salt.
You need of Skim milk powder.
Prepare of Virgin olive oil.
Prepare of Water.
You need of Instant Dry Yeast.
It's of For the filling:.
You need of Bechamel sauce.
It's of to 8 slices Easy melt sliced cheese (see Hints).
It's of Ham.
It's of To finish.
You need of Extra virgin olive oil.
You need of Krazy Salt.
You need of Dried parsley.

You'll relish every mouthful of this brunch classic. Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then. Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread.

Focaccia Croque Monsieur Bread step by step

Make the bechamel sauce, and let it cool..
Put all the bread dough ingredients into a bread machine and start the "dough" program. Put the yeast in the specified location. Leave the bread machine do all the work until the first rising is complete..
When the dough is done, take it out, deflate and divide into 4 pieces. Round off each piece, and cover with a tightly wrung moistened kitchen towel. Leave to rest for 15 minutes..
Roll the dough out into a square, spread the middle with bechame sauce, and top with a slice each of ham and cheese folded in half. Bring the opposing corners of the dough together as shown..
Bring all 4 corners of the dough together, and pinch to seal the seams..
Place the 4 pieces of dough on a baking tray lined with parchment paper. Setting your oven to the bread-rising setting, leave the dough to rise at 35 °C for 35-40 minutes (2nd rising)..
When the dough has risen, start preheating the oven to 210 °C. While waiting, brush the tops of the bread with olive oil and make several indentations in them using your fingers or the thick end of a chopstick..
Brush a little more olive oil on the dough so that some of it pools in the indentations. Sprinkle with Krazy Salt and parsley to finish..
Lower the oven temperature to 200°C and bake for 15 minutes. Adjust the temperature and baking time depending on your oven. If it looks like the bread is browning too fast, cover with a sheet of foil..
I recommend eating these piping hot fresh out of the oven. I added skim milk powder to the dough to make it more tender, but they're also good cold..
You can warm these up in a toaster oven after they've turned cold to revive the soft, fluffy texture..
I used this instant bechamel sauce mix that you can make by just adding milk..
The dough gets flattened when you make the indentations, so I give this a shorter 2nd rising than for usual bread..

Ham and cheese are layered with a decadent bechamel sauce between slices of French bread. The sandwich is cooked under a broiler until the cheese is browned and bubbly. A true Croque-Monsieur isn't battered.it's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. I don't keep white bread in the house, so I used wheat. I did not use vegetable oil to fry them in, instead I used a little butter in the hot pan..