Title: Chicken Confit and Lavender Focaccia Sandwich
Categories: None
Yield: 1 Servings

-----------------------------------SPONGE-----------------------------------
1/2 c Warm water; (105-115
-degrees)
1 ts Dry active yeast
3/4 c Flour
1 ts Minced garlic

----------------------------------FOCACCIA----------------------------------
1 c Warm water; (105-115
-degrees)
1 ts Dry active yeast
1/4 c Plus 2 tablespoons olive oil
3 1/4 c Flour
3 tb Chopped lavender
1 tb Salt
1/2 ts White pepper

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

--------------------------ROASTED GARLIC AND BLACK--------------------------
-PEPPER AIOLI
1 c Mayonnaise
3 Cloves roasted garlic;
-mashed
Squeeze of lemon
1 ts 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 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 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 recipelu-digest by molony on Feb 18, 1998