| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Warm water, 105-115 |
| degrees | ||
| 1 | t | Dry active yeast |
| 3/4 | c | Flour |
| 1 | t | Minced garlic |
| 1 | c | Warm water, 105-115 |
| degrees | ||
| 1 | t | Dry active yeast |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 3 1/4 | c | Flour |
| 3 | T | Chopped lavender |
| 1 | T | Salt |
| 1/2 | t | White pepper |
| 4 | c | Shredded chicken confit |
| 8 | Whole roasted Italian | |
| tomatoes julienne | ||
| 2 | c | Wilted spinach seasoned with |
| garlic shallots salt | ||
| and | ||
| pepper | ||
| 4 | Grilled red onions, cut into | |
| rings | ||
| 3 | Terebene Cheese, 2 by | |
| 1/4-inch | ||
| 1/2 | c | Roasted Garlic and Black |
| Pepper Aioli recipe | ||
| follows | ||
| Potato chips and chopped | ||
| parsley for garnish | ||
| PEPPER AIOLI | ||
| 1 | c | Mayonnaise |
| 3 | Cloves roasted garlic | |
| mashed | ||
| Squeeze of lemon | ||
| 1 | t | Cracked black pepper |
| Salt |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2306 Preheat the oven to 425 degrees with baking stones. For the sponge: Place the water in a large bowl, stir in the yeast and dissolve. Let stand until bubbly, about 45 minutes. For the focaccia: In a mixing bowl, dissolve the yeast in the water. Add the yeast mixture and 1/4 cup of the olive oil to the sponge mixture. Stir in 1 cup of the flour. Add the lavender and salt and pepper. Mix in the remaining flour in two batches until fully incorporated and dough forms a ball. Turn the dough out onto a floured surface and knead the dough until soft and velvety. Place the dough in a greased bowl, turn once and cover. Let rise until double in size, about 1 hour. Turn the dough onto a greased 11 by 17 baking sheet. Using your fingers, press out the dough to cover the pan; cover with a towel and let rise again, about 1 hour. press the dough all over with your fingers. Drizzle the dough with the remaining oil, salt and lavender. Bake directly on the baking stones for 35 minutes.. Season with salt and pepper. Cut the focaccia into six equal squares. Spread the aioli evenly over the square. Starting with the confit, layer each ingredient, on one side of the bread. Fold the bread over like a book and place on a platter. Garnish with the potato chips and chopped parsley. Yield: 4 to 6 servings Roasted Garlic and Black Pepper Aioli: Combine all ingredients well. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3626
Calories From Fat: 1390
Total Fat: 157.7g
Cholesterol: 61.1mg
Sodium: 9885mg
Potassium: 1697.4mg
Carbohydrates: 490.9g
Fiber: 22.5g
Sugar: 28g
Protein: 65.3g