We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Understanding God would be easier if we had infinite IQ

Five Onion Foccacia And Roasted Vegetable Sandwich

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy 1 Servings

INGREDIENTS

2 T Olive oil
1 c Julienned onions
1 c Julienned red onions
1 c Julienned leeks
1/4 c Julienned shallots
2 T Chopped garlic
Salt and black pepper
1 Envelope, 1/4-ounce active
dry yeast
1 T Sugar
1 c Warm water, about 110
degrees F.
1 t Salt
3 1/2 c All-purpose flour
1 t Vegetable oil
3 T Kosher salt
1 Red pepper, roasted and
julienned
1 Yellow pepper, roasted and
julienned
1 Egg plant, roasted and
sliced
1 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:

“Jesus: more relevant than we could ever comprehend”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?