Bresaola Goat Cheese Arugula And Truffle Oil On Focaccia Recipes

BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA

Steps:

• Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL

Steps:

• Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
• *Available at Italian markets, specialty foods stores and some supermarkets.

BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE

Steps:

• Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
• *Available at Italian markets and some specialty foods stores.