Seasonal Focaccia with garden butter
9 cups flour (high gluten is best)
1/3 cup olive oil
1½ cups Roasted Garlic* (see short rib recipe)
2½ teaspoons kosher salt
3 and 1/3 cups warm water
4 teaspoons yeast
2 tablespoons olive oil
Seasonal vegetables of choice, thinly sliced (we love carrot peel and rainbow chard stems)
In a stand mixer, combine the flour, olive oil, garlic, and salt. Using the paddle attachment, mix until combined. Add the water and continue mixing. Next, incorporate the yeast and mix to form a wet dough/batter. Line a sheet pan with parchment or coat with cooking spray. Pour batter onto the sheet pan and, using wet hands, stretch it to the edges. Let it rest in a warm place until it doubles in size. Drizzle olive oil over the top, then arrange vegetables on the oil, pressing them into the batter. Bake in a 400°F oven for about 20 minutes, until golden brown.
8 tablespoons butter, room temperature
1 teaspoon lemon juice
½ teaspoon kosher salt
Fresh herbs and/or vegetables of choice, finely chopped (parsely, basil, thyme, sage, basil, roasted cherry tomato, dehydrated mushroom, anything goes!)
Combine all ingredients in a small bowl. The butter can be served in a bowl or formed into a roll on parchment paper, refrigerated, then sliced into medallions for serving.
Rich Vana sits as Chairman on the Collin College Culinary Advisory Board. Both the Culinary Arts and Pastry Arts programs at Collin College are American Culinary Federation Accredited programs, from which students graduate ready to join the industry. The majority of Vana’s kitchen staff is either currently enrolled in or has graduated from the Collin College Culinary or Pastry program. Some may arrive with a hold on the fundamentals, but little experience. But Vana and Christian say all have fire, aptitude, and the right attitude. The Heritage Table is proud to give budding chefs a chance to spread their sweet and savory wings in their very own community.