| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese |
8 |
Servings |
INGREDIENTS
|
|
Dough: |
| 1 |
lb |
Pancetta Or Candadian Bacon |
|
|
Sliced 1/4" thick |
| 2 |
pk |
Active Dry Yeast |
| 1 |
c |
Warm Water — 110 degrees |
| 1 1/2 |
tb |
Sugar |
| 3 |
tb |
Extra Virgin Olive Oil |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Cold Low Fat Milk |
| 5 1/4 |
|
To |
| 1 |
tb |
Cornmeal |
| 3 |
tb |
Beaten Egg — approximately |
|
|
Cheese-Chard Filling: |
| 2/3 |
lb |
Swiss Chard |
| 1 1/2 |
c |
Part Skim Ricotta Cheese |
| 1 |
c |
Parmesan Cheese — grated |
| 1 1/2 |
ts |
Fresh Sage Leaves — |
|
|
Chopped |
|
|
May use 1/4 tsp |
|
|
Dried sage |
| 3/4 |
ts |
Fresh Thyme — chopped |
|
|
May use 1/4 tsp |
|
|
Dried thyme |
| 1/4 |
ts |
Ground Nutmeg |
|
|
Pepper — to taste |
|
|
Onion Filling: |
| 6 |
c |
Onions — thinly sliced |
| 2 |
tb |
Extra Virgin Olive Oil |
| 2 |
ts |
Garlic — minced |
| 2 |
ts |
Fresh Thyme — chopped |
|
|
Or 1/4 tsp dried |
|
|
Thyme |
| 5 1/2 |
c |
All-Pupose Flour |
INSTRUCTIONS
Place pancetta in a single layer in a 10-by 15-inch rimmed baking pan. Bake
in a 350 degree oven until light brown but not crisp, 20 to 25 minutes.
Discard fat; let cool. In a bowl sprinkle yeast over water; let stand until
dissolved, about 5 minutes. Add sugar, oil, salt, and milk. Stir in 5
cups of the flour. Turn onto a lightly floured board and knead, adding
flour as required to prevent sticking, until dough is smooth and no longer
sticky, 8 to 10 minutes. Let dough rest 10 minutes. On a lightly floured
board, knead a few turns to e xpel air. Reflour board and roll dough into
an evenly thick 12- by 14-inch rectangle. Spread cheese filling over dough,
then arrange pancetta on top; scatter with onion filling. Working from long
side, roll up dough. Pinch long seam closed. Cut into 8 equal pieces. For
each, along 1 cut side gently stretch dough to enclose filling, pinching
along center to form a seam. Sprinkle 2 baking sheets each 12 by 15 inches
with cornmeal. Evenly space focaccia seam side down on sheets, then press
gently to flatten to about 2 inches high. Brush with egg. Bake in a 350
degree oven until deep golden, 35 to 40 minutes; switch pan positions
halfway through baking. Let cool on a rack at least 30 minutes; serve warm
or at room temperature. If making ahead, chill airtight up to 1 day, or
freeze. Makes 8. For Cheese-chard filling: Half-fill a 5- to 6-quart pan
with water and bring to a boil over high heat. Put in swiss chard. Cook
until stems are pliable, about 11/2 minutes; drrain, rinse with cool water,
and pat very dry. Coarsely chop. In a bowl mix chard, ricotta cheese,
parmesan cheese and spices. For Onion filling: In a 10- to 12-inch frying
pan over medium heat, occasionally stir the sliced onions, olive oil and
garlic until onions are very soft and deep golden, 30 to 35 minutes. Add
thyme and pepper to taste.
Recipe By : Sunset June 1995, pg. 128
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Do you want to know the master planner? God!”