Ingredients Jump to Instructions ↓

  1. Sponge

  2. 1/2 cup warm water (105-115 degrees)

  3. 3/4 cup flour

  4. 1 teaspoon minced garlic

  5. Focaccia:

  6. 1 cup warm water (105-115 degrees)

  7. 1 teaspoon dry active yeast

  8. 1/4 cup plus 2 tablespoons olive oil

  9. 3 1/4 cup flour

  10. 3 tablespoons chopped lavender

  11. 1 tablespoon salt

  12. 1/2 teaspoon white pepper

  13. Sandwich:

  14. 4 cups shredded chicken confit

  15. 8 whole roasted Italian tomatoes, julienne

  16. 2 cups wilted spinach seasoned with garlic, shallots, salt and pepper

  17. 4 grilled red onions, cut into rings

  18. 3 slices of Terebene Cheese,

  19. 2 by 1/4-inch

  20. 1/2 cup Roasted Garlic and Black Pepper

  21. Aioli, recipe follows

  22. Potato chips and chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Yield : 4 to 6 servings


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