Stuffed Focaccia With Roasted Pepper Vinaigrette Recipes

STUFFED FOCCACIA WITH ROASTED EGGPLANT AND OREGANO

Steps:

• Preheat oven to 475 degrees F.
• Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.
• Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.
• Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

STUFFED FOCACCIA WITH ROASTED PEPPER VINAIGRETTE

Steps:

• Cut bread in half, horizontally, using a serrated knife, place cut sides up on a baking sheet. Drizzle evenly with 1 cup Roasted Red Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
• Bake at 400F for 6-8 minutes or until lightly browned.
• Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes, cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Red Pepper Vinaigrette.
• Vinaigrette:.
• Process in a blender until smooth.

STUFFED FOCACCIA

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

STUFFED ARTICHOKES WITH RED PEPPER VINAIGRETTE

Steps:

• Cut off stems of artichokes with a stainless-steel knife and discard. Break off tough outer leaves and cut off top fourth of artichokes. Snip off tips of leaves with scissors and rub cut edges with lemon half.
• In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water. Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
• Preheat oven to 375°F.
• While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened. In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
• Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon. Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
• Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
• In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
• Serve artichokes with vinaigrette spooned around them.