Chicken confit & lavender focaccia sandwich

4 servings

Ingredients

Quantity Ingredient
1 === sponge ===
½ cup warm water; (105 to 115 degrees)
1.00 teaspoon dry active yeast
¾ cup flour
1.00 teaspoon minced garlic
1 === focaccia ===
1.00 cup warm water; (105 to 115 degrees)
1.00 teaspoon dry active yeast
⅜ cup olive oil; divided
3¼ cup flour
3.00 tablespoon chopped lavender
1.00 tablespoon salt
½ teaspoon freshly-ground white pepper
1 === sandwich ===
4.00 cup shredded chicken confit
8.00 whole roasted italian tomatoes; julienne
2.00 cup wilted spinach; seasoned with
1 garlic; shallots, salt and pepper
4.00 grilled red onions; cut into rings
3.00 slice terebene cheese; 2 by 1/4
½ cup roasted garlic and black pepper aio; li, see * note
1 potato chips; for garnish
1 chopped parsley; for garnish

Directions

* Note: See the "Roasted Garlic And Black Pepper Aioli" recipe which is included in this collection. 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 ¼ 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 tablespoons 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2306 broadcast 04-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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