DOUGH WINES FOR fall
Created in Partnership with the James Beard Foundation
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.
PERFECT PINOT PAIRING
Earthy and elegant, fruit-forward and food-friendly, this gorgeous Pinot Noir pairs beautifully with this richly flavored recipe.
Fresh ingredients ... dazzling flavors
The burst of Italian flavors in this delicious sandwich from Ambassador Greg Wade pair perfectly with the fruity, spicy character of Dough Pinot Noir.
In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines
Dough Council of Ambassadors
Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Herbed Focaccia with Burrata, Soppressata & Truffle Oil
Ingredients
For the Focaccia
Poolish
- 150 grams Bread flour
- 150 grams Water warm
- 1 grams Dry yeast
Dough
- 570 grams bread flour
- 100 grams wheat flour
- 470 grams water warm
- 50 grams olive oil
- Poolish
- 16 grams salt withhold
- ½ cup olive oil – for baking
- 2 tablespoons flake salt – for baking
- 2 tablespoons rosemary chopped- for baking
For the sandwiches
- 1/2 pound thinly sliced soppressata or prosciutto
- 1 ball burrata
- 4 ounces arugula
- ¼ cup truffle oil
- As needed salt
- As needed pepper
Instructions
For the poolish:
- Combine all ingredients in a medium sized bowl. Mix by hand until all ingredients are thoroughly combined and no dry flour remains. Cover and let sit at room temp for 10-12 hours. The poolish is ready when it is doubled in size.
For the dough:
- When the poolish is ready, add into the bowl with the poolish the ingredients for the dough: bread flour, wheat flour, warm water & olive oil. Withhold the salt.
- Combine all ingredients except for the salt by hand in the bowl, mixing until there is no more dry flour, about 3 minutes. Let the dough rest, uncovered, for 30 minutes.
- After 30 minutes, sprinkle the salt over the dough. Squeeze in the salt thoroughly by hand until all the salt is evenly distributed, about another 3 minutes. Cover and let the dough ferment in a warm area of the kitchen for 2.5 – 3 hours or until the dough has doubled in size.
- Preheat an oven to 400F.
- When the dough has doubled in size, line a half sheet tray or baking sheet with parchment paper and pour half of the olive oil for baking (1/4C) into the tray & rub evenly to coat. Pour the dough into the baking tray & top with the remaining 1/4C olive oil for baking.
- Press the dough into the baking tray, spreading it evenly. With the tips of your fingers, press into the dough to dimple it. Sprinkle the flake salt & chopped rosemary over the dough.
- Bake at 400F for 20 - 25 minutes or until golden brown. Remove from the tray once baked and allow to cool.
Assemble the sandwiches
- Once the focaccia has cooled slightly (it’s ok if it’s still a little warm!), cut into 5” squares - you will get 4 portions plus a little extra. Cut each square in half to create two thinner 5”x5” pieces.
- Toast the focaccia in a pan if desired, then assemble the sandwich.
- Break the burrata and spread it over the bottom half of the sandwich & season with salt & pepper.
- Nicely drape the soppressata over the cheese, then top with arugula and a drizzle of olive oil. Enjoy!