Focaccia with Crudités

Credit: Didier Loire
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Instructions

Step 1: Focaccia

In a mixing bowl, combine the flour and the salt. Make a well. Combine the yeast with a small amount of warm water, and add this mixture, the olive oil and the rest of the water to the well. Stir until the dough is smooth. Cover the bowl with plastic wrap and allow to rise for 45 minutes.

Cut the dough into 4 equal parts. Roll into circles and place on greased pans. Cover with plastic wrap and allow to rise a second time.

Sprinkle some fennel seeds and coarse salt on top, bake in a 375°F (190°C) oven for 15 minutes. When the focaccia is baked, remove from the oven and immediately brush with olive oil and sprinkle with fennel seeds and coarse salt.

Step 2: Vegetables

Prepare a basin of ice water. Wash each vegetable in it after peeling and preparing it.

Peel the carrots leaving 3/4 inch (2 cm) of greens still attached.

Scrape the radishes. Cut the ends of the scallions in four.

Cut the peeled cucumber in two, lengthwise, removing the seeds and cut into batons.

Trim the artichoke hearts, keeping the tender leaves, then cut into wedges.

Peel and seed the tomato, then cut into small wedges.

Separate the celery heart into layers

Remove the fronds from the fennel and quarter the fennel, separating the different layers. Retain all parts of the fennel.

Trim the asparagus of their woody ends and peel if necessary. Cut in half lengthwise.

Step 3: Anchoïade

Put the anchovies into a food processor. Add the basil and garlic clove and pulse until puréed.

Season with freshly ground pepper and emulsify with the olive oil.

Step 4: Plating

Arrange the vegetables in individual salad bowls. Present the anchoiade in a ramekin. Serve the focaccia warm on the side.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits