Recipe - Five Onion Foccacia And Roasted Vegetable Sandwich

2 tablespoon Olive oil
1 cup Julienned onions
1 cup Julienned red onions
1 cup Julienned leeks
One fourth cup Julienned shallots
2 tablespoon Chopped garlic
Salt and black pepper
1 Envelope; (1/4ounce) active
dry yeast
1 tablespoon Sugar
1 cup Warm water; (about 110
degrees F.)
1 teaspoon Salt
3 One half cup Allpurpose flour
1 teaspoon Vegetable oil
3 tablespoon Kosher salt
1 Red pepper; roasted and
julienned
1 Yellow pepper; roasted and
julienned
1 small Egg plant; roasted and
cut or sliced up
1 md Beet; roasted, peeled and
cut or sliced up
1 Zucchini; roasted and cut or sliced up
1 Yellow squash; roasted and
slice
One half cup Roasted garlic aioli
One half pound Fontana cheese; cut or sliced up

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 mediumhigh 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 One half 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 3035 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: 46 sandwiches

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998