Rosemary Focaccia - Dacor Wall Ovens Manual

1 Tablespoon butter
1 shallot, finely chopped
2 cloves garlic, minced
2 cups long grain rice, rinsed
4 cup chicken stock
1 cup fresh or frozen peas, cooked
1 ⁄ cup Prosciutto, julienned
2
1 ⁄ cup shaved parmesan cheese
2
Salt and pepper, to taste
In an oven-safe 4 qt saucepan, melt butter. Add shallot and garlic and cook until soft. Add rice and cook for about 2 minutes. Add in
chicken stock. Bring to a boil. Cover and set aside until ready for oven.
1 pound asparagus, tough woodsy end removed and trimmed
1 Tablespoon olive oil
Salt and pepper, to taste
Combine asparagus, olive oil, salt and pepper in a baking dish. Set aside until ready to bake.
1 pound loaf frozen bread dough, thawed as package directs
2 Tablespoons olive oil
1 Tablespoon chopped fresh rosemary
Sea salt, to taste
Lightly oil a 15 x 10 x 1" baking sheet. Slide dough into pan. Using the remaining 1 Tablespoon of oil on your fingertips, stretch dough to fit
in the pan to inch thickness. Gently "dock" the dough by making small fingerprints over the surface of the dough. Sprinkle rosemary
1/2
over the top of the dough. Cover loosely in plastic wrap and let rise for 30 minutes. Set aside until ready to bake.
RECIPES
Spring Rice Pilaf
Oven-Roasted Asparagus

Rosemary Focaccia

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