Recipe - Chicken Confit And Lavender Focaccia Sandwich

SPONGE
One half cup Warm water; (105115
degrees)
1 teaspoon Dry active yeast
Three fourths cup Flour
1 teaspoon Minced garlic

FOCACCIA
1 cup Warm water; (105115
degrees)
1 teaspoon Dry active yeast
One fourth cup Plus 2 tablespoons olive oil
3 One fourth cup Flour
3 tablespoon Chopped lavender
1 tablespoon Salt
One half teaspoon White pepper

SANDWICH
4 cup Shredded chicken confit
8 Whole roasted Italian
tomatoes; julienne
2 cup Wilted spinach seasoned with
garlic; shallots, salt and
pepper
4 Grilled red onions; cut into
rings
3 sl Terebene Cheese; 2 by
1/4inch
One half cup Roasted Garlic and Black
Pepper Aioli; recipe
follows
Potato chips and chopped
parsley for garnish

ROASTED GARLIC AND BLACK
PEPPER AIOLI
1 cup Mayonnaise
3 Cloves roasted garlic;
mashed
Squeeze of lemon
1 teaspoon Cracked black pepper
Salt

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 One fourth 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 recipeludigest by molony molony@scsn.net on Feb 18, 1998