Name: Lazias Stuffed Focaccia Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups All-purpose flour; 2 tsp Active dry yeast; 1.5 cups Warm water; 0.25 cups Olive oil; 2 tsp Salt; 1 tsp Sugar; 8 oz Taleggio cheese; 4 cloves Garlic (minced); 0.5 cups Unsalted butter; 1 whole Lemon (zested and juiced); 2 tbs Olive oil; 2 cloves Garlic (minced); 28 oz Crushed tomatoes; 0.5 cups Vodka; 0.5 cups Heavy cream; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried oregano; 0.25 cups Fresh basil (chopped)

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

taleggio, garlic butter, lemon, vodka sauce

In a bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Add the olive oil and the activated yeast mixture. Mix until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and sauté until fragrant, about 2-3 minutes. Remove from heat and stir in lemon zest and juice.

Prepare Garlic Butter

Cut the taleggio cheese into small cubes and set aside.

Prepare the Cheese

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in crushed tomatoes, vodka, and salt. Let simmer for 10 minutes.

Cook the Sauce

Add heavy cream, black pepper, dried oregano, and chopped basil. Simmer for an additional 5 minutes, then remove from heat.

Finish the Sauce

Once the dough has risen, punch it down and divide it into two equal pieces. Roll out one piece into a rectangle to fit a greased baking sheet.

Shape the Dough

Spread half of the garlic butter over the rolled-out dough. Evenly distribute the taleggio cheese cubes on top.

Add Stuffing

Roll out the second piece of dough and place it on top of the stuffed layer. Pinch the edges to seal.

Top with Dough

Cover the assembled focaccia and let it rise for another 30 minutes.

Final Rise

Preheat the oven to 400°F (200°C). Once risen, brush the top with remaining garlic butter. Bake for 25-30 minutes or until golden brown.

Bake

Allow the focaccia to cool slightly before cutting into squares. Serve warm with vodka sauce on the side.

Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Salt

Sugar

Taleggio cheese

Garlic (minced)

Unsalted butter

Lemon (zested and juiced)

Crushed tomatoes

Vodka

Heavy cream

Black pepper

Dried oregano

Fresh basil (chopped)