re: Bread recipe suggestions.

This bread is a lot easier to execute than the Bahn Mi. No special equipment and no shaping required. Only a 5qt stand mixer and 1/2 sheet pan. The measurements are in pounds-ounces. The left column is pounds and the right is ounces. Example, measurement for first ingredient water is 1 pound, 4 ounces.

Focaccia

1-4 Water, warm
0-.5 Yeast
0-1 Sugar
0-1 Oil
1-8 Bread flour
0-.5 Salt

In the bowl for the stand mixer fitted with the dough hook attachment, combine first four ingredients mix on speed two for five minutes.
Add salt and flour, blend 10-12 minutes on Speed 4. Increase to speed 6 and mix 3-5 minutes.
Finally increase to speed 8 until dough releases from the side of the bowl.(you can also perform a window test to determine if the gluten has developed)
Coat hands with oil to remove dough from mixing bowl unto a parchment lined 1/2 sheet tray.
Proof until double in size then “finger” the dough to create dimples.
Drizzle with olive oil (or focaccia brine) then bake 375*F in a convection oven until golden brown, rotating it once after 2/3 cook time. Yields 1.

focaccia brine
5 grams Kosher salt
80 grams lukewarm water