Chicken Confit & Lavender Focaccia Sandwich
Yield: 4 servings
=== sponge ===
1/2 cup warm water; (105 to 115 degrees F)
1 tsp dry active yeast
3/4 cup flour
1 tsp minced garlic
=== focaccia ===
1 cup warm water; (105 to 115 degreesF)
1 tsp dry active yeast
1/3 cup olive oil; divided
3 1/4 cups flour
3 TBS chopped lavender
1 TBS salt
1/2 tsp freshly-ground white pepper
=== sandwich ===
4 cups shredded chicken confit
8 whole roasted italian tomatoes; julienne
2 cups wilted spinach; seasoned with
1 garlic; shallots, salt and pepper
4 grilled red onions; cut into rings
3 slices terrebone cheese; 2 by 1/4
1/2 cup roasted garlic and black pepper aioli, see * note
1 pkg potato chips; for garnish
1 cup chopped parsley; for garnish
* Note:
See the "Roasted Garlic And Black
Pepper Aioli" recipe which is included
in this collection.
Preheat the oven to 425 degrees F 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-inch
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 2 TBS 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 Roasted Garlic And Black Pepper 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.
This recipe yields 4 to 6 servings.
~~~~ ROASTED GARLIC AND BLACK PEPPER AIOLI
Ingredients needed:
1 cup mayonnaise
3 cloves roasted garlic, mashed
Squeeze of lemon
1 tsp cracked black pepper
Salt
Combine all ingredients well.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2306 +
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