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Ingredientes
- 1/2 c. Hot water (105 to 115 degrees)
- 1 tsp Dry active yeast
- 3/4 c. Flour
- 1 tsp Chopped garlic
- 1 c. Hot water (105 to 115 degrees)
- 1 tsp Dry active yeast
- 3/8 c. Extra virgin olive oil divided
- 3 1/4 c. Flour
- 3 Tbsp. Minced lavender
- 1 Tbsp. Salt
- 1/2 tsp Freshly-grnd white pepper
- 4 c. Shredded chicken confit
- 8 whl Roasted Italian tomatoes julienne
- 2 c. Wilted spinach seasoned with garlic, shallots, salt and pepper
- 4 x Grilled red onions cut into rings
- 3 slc Terebene Cheese, 2" by 1/4"
- 1/2 c. Roasted Garlic And Black Pepper Aioli see * Note Potato chips for garnish Minced parsley for garnish
Direcciones
- 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 till bubbly, about 45 min.
- For the focaccia: In a mixing bowl, dissolve the yeast in the water. Add in the yeast mix and 1/4 c. of the extra virgin olive oil to the sponge mix. Stir in 1 c. of the flour. Add in the lavender and salt and pepper. Fold in the remaining flour in two batches till fully incorporated and dough forms a ball. Turn the dough out onto a floured surface and knead the dough till soft and velvety. Place the dough in a greased bowl, turn once and cover. Let rise till 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 Tbsp. oil, salt and lavender. Bake directly on the baking stones for 35 min.
- Season with salt and pepper. Cut the focaccia into six equal squares. Spread the Roasted Garlic And Black Pepper Aioli proportionately 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 minced parsley.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 4 servings | |
| Calories 772 | |
| Calories from Fat 194 | 25% |
| Total Fat 22.09g | 28% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1782mg | 74% |
| Potassium 834mg | 24% |
| Total Carbs 126.66g | 34% |
| Dietary Fiber 8.0g | 27% |
| Sugars 17.42g | 12% |
| Protein 17.88g | 29% |
