• Ingredients: 40
  • Serves: 16

Rosemary-pepper focaccia with bread flour, envelope fast-rising dry yeast, salt, sugar, hot water, olive oil, cornmeal, minced fresh rosemary, dried crushed red pepper.

Ingredients

  • 2 cups bread flour
  • 1 envelope fast-rising dry yeast
  • 1 tsp. salt
  • 1 1/2 tsps. sugar
  • 3/4 cup hot water
  • 1 tablespoon plus 2 tsps. olive oil
  • Cornmeal
  • 2 tbsps. minced fresh rosemary
  • 1/4 tsp. dried crushed red pepper

For Pizza Rustica

  • 2 lb. Swiss chard, washed well, stems removed and sliced thin, and leaves chopped separately
  • 2 tbsps. olive oil
  • 4 large eggs, beaten lightly
  • whole milk ricotta cheese
  • 4 large red bell peppers , roasted and chopped
  • 2 garlic cloves, minced and mashed to a paste with 1 tsp. coarse salt
  • 1 recipe pizza rustica pastry dough
  • 1/4 lb. Parmesan cheese, grated
  • 1/2 lb. thinly sliced prosciutto, chopped
  • 6 ounces provolone cheese, cut into 1/4 inch dice
  • an egg wash made by beating 1 large egg with 2 tbsps. milk

PIZZA RUSTICA PASTRY DOUGH

  • 4 cups all-purpose flour
  • 2 tsps. sugar
  • 1 tsp. salt
  • 2 sticks cold unsalted butter, cut into bits
  • 4 large eggs, beaten lightly

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup.

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  2. Step 2 With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds.

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  3. Step 3 If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next.

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  4. Step 4 Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.

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  5. Step 5 Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth.

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  6. Step 6 Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips.

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  7. Step 7 Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and crushed red pepper. Sprinkle lightly with salt and pepper.

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  8. Step 8 Preheat oven to 400°F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

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