Just watched this video from October 2013 and makes me want to construct this sandwich so badly. Figured I’d share here.
Highlights for me:
– Ramp aioli: Sounds like a great idea, just found another use for mixer stick
– Making focaccia: Easier than it seems, might give it a try
– Sandwiches: Just the ultimate vehicle for so much. Big fan.
Read more for the recipe…
By Julia Ziegler Haynes
Chef’s Note: I used an electric mixer, but this is very easy to stir together in a large mixing bowl.
7 cups unbleached flour
2 tsp. yeast
3 1/2 cups water
3/4 cup extra virgin olive oil
2 tbs. kosher salt
1. Add dry ingredients together, stir to combine. Add water and stir well to incorporate. You will be left with a sticky blob. Drizzle half of your olive oil on top and drape a damp (clean) dishtowel over the top of the bowl.
2. Let dough rest for three to four hours in a warm or sunny spot, periodically checking to make sure it is not overflowing. (Use a large bowl because this bad boy grows a lot.)
3. Thickly coat an 18″ x 13″ rimmed cookie sheet with the rest of your olive oil.
4. When the dough has risen to be at least twice its size, pour it out onto the sheet. Spread you fingers out wide, keeping your hands flat, press down and outward on the dough. Spread the dough toward the edges of the cookie sheet without poking holes in it.
5. Heat the oven to 450 degrees Fahrenheit. While the oven is heating, allow the dough to rise again. Sprinkle heavily with coarse sea salt.
6. Bake until golden brown, approximately 30 to 40 minutes.
Here’s the full piece on VICE: