| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Julienned onions |
| 1 |
c |
Julienned red onions |
| 1 |
c |
Julienned leeks |
| 1/4 |
c |
Julienned shallots |
| 2 |
tb |
Chopped garlic |
|
|
Salt and black pepper |
| 1 |
|
Envelope; (1/4-ounce) active dry yeast |
| 1 |
tb |
Sugar |
| 1 |
c |
Warm water; (about 110 degrees F.) |
| 1 |
ts |
Salt |
| 3 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Vegetable oil |
| 3 |
tb |
Kosher salt |
| 1 |
|
Red pepper; roasted and julienned |
| 1 |
|
Yellow pepper; roasted and julienned |
| 1 |
sm |
Egg plant; roasted and sliced |
| 1 |
md |
Beet; roasted, peeled and sliced |
| 1 |
|
Zucchini; roasted and sliced |
| 1 |
|
Yellow squash; roasted and slice |
| 1/2 |
c |
Roasted garlic aioli |
| 1/2 |
lb |
Fontana cheese; sliced |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA05
Preheat the oven to 350 degrees F. In a saut. pan, heat the olive oil. When
the oil is hot, add the onions, leeks, and shallots. Saut. for 15 minutes,
or until the onions are caramelized. Stir in the garlic. Season with salt
and pepper. Remove from the heat. Using an electric mixer with a dough
hook, whisk the yeast, sugar, and warm water together, for 2 minutes to
dissolve the yeast. Add the onions mixture. Add the salt and flour. With
the mixer on low, mix until the dough starts to come together. Increase the
speed to medium-high and mix until the dough comes away from the sides of
the bowl and crawls up to dough hook. Grease a mixing bowl with the
vegetable oil. Place the dough in the greased bowl and turn once. Cover the
bowl with plastic wrap and place in a warm, draft free place until the
dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking
sheet. Punch the dough abd press the dough out to form the size of the pan.
Place dough in pan and sprinkle with kosher salt. Cover the dough and allow
to double in size, about 45 minutes. Bake the dough for 30-35 minutes or
until the dough is golden brown. Slice the bread into 8 to 12 pieces,
depending on desired size of the sandwich. Divide the roasted vegetables
between the sandwiches. Spread each piece of foccacia with the aioli. Build
each sandwich, using all the vegetables and cheese. Place the sandwiches on
a baking sheet and place in the oven. Bake for 5 to 8 minutes, or until the
sandwiches are hot and the cheese is melted.
Yield: 4-6 sandwiches
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
A Message from our Provider:
“Lust and selfishness do not equal love”