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Five Onion Foccacia And Roasted Vegetable
Sandwich
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Tablespoon Olive oil
Cup Julienned onions
Cup Julienned red onions
Cup Julienned leeks
/4 Cup Julienned shallots
Tablespoon Chopped garlic
Salt; to taste
Freshly−ground black pepper; to taste
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Envelope Active dry yeast −; (1/4 oz)
Tablespoon Sugar
Cup Warm water; about 110 degrees
Teaspoon Salt
1/2 Cup All−purpose flour
Teaspoon Vegetable oil
Tablespoon Kosher salt
Red pepper; roasted, julienned
Yellow pepper; roasted, julienned
Small Eggplant; roasted and sliced
Medium Beet; roasted, peeled, and sliced
Zucchini; roasted and sliced
Yellow squash; roasted and sliced
/2 Cup Roasted garlic aioli
/2 Pound Fontana cheese; sliced
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. In a saute pan, heat the olive oil. When
the oil is hot, add the onions, leeks, and shallots. Saute 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
medium−high 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 1/2 hours. Turn the dough out onto a baking sheet. Punch the
dough and 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 30 to 35 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. This recipe yields 4 to 6
Five Onion Foccacia And Roasted Vegetable Sandwich
252
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