Giada Recipes

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Ingredients

* 1 large loaf foccacia bread
* 2 tablespoons Meyer lemon olive oil, or 2 tablespoons
extra-virgin olive oil combined with 1 teaspoon lemon juice
* 3 eggs
* 1/4 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup milk

Directions

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the
top of the foccacia and the inside bread into 1-inch pieces and save
for the egg mixture. Brush the inside of the foccacia with the Meyer
lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese,
salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the
bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom.
Return to the oven and bake until the eggs have cooked, about 35 to 40
minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

Ingredients

* 1/4 cup mayonnaise
* 2 tablespoons lemon juice (from 1/2 lemon)
* 2 cans Italian tuna, drained
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 (4 by 4-inch) pieces focaccia bread
* 3 tablespoons extra-virgin olive oil, plus extra for greasing
the panino pan
* 8 slices provolone cheese
* 1 bunch frisee lettuce, washed and dried

Directions

In a medium bowl, mix together the mayonnaise and the lemon juice. Add
the tuna, salt, and pepper, and stir to combine.

Cut the focaccia in half and brush the outside of the bread with olive
oil. Place a slice of cheese on the bottom half of the panino. Top
with tuna mixture, then the frisee, and then another slice of cheese.
Finish with the top half of the focaccia.

Preheat a panino grill, or heat a grill pan over medium heat. Drizzle
with olive oil to prevent sticking. Grill the panino until the cheese
melts and the bread is crisp and golden, about 5 minutes. Cut the
panino in half and serve.