| | SPONGE |
| 1/2 | c | Warm water; (105-115 degrees) |
| 1 | ts | Dry active yeast |
| 3/4 | c | Flour |
| 1 | ts | Minced garlic |
| | FOCACCIA |
| 1 | c | Warm water; (105-115 degrees) |
| 1 | ts | Dry active yeast |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 3 1/4 | c | Flour |
| 3 | tb | Chopped lavender |
| 1 | tb | Salt |
| 1/2 | ts | White pepper |
| | SANDWICH |
| 4 | c | Shredded chicken confit |
| 8 | | Whole roasted Italian tomatoes; julienne |
| 2 | c | Wilted spinach seasoned with garlic; shallots, salt and pepper |
| 4 | | Grilled red onions; cut into rings |
| 3 | sl | Terebene Cheese; 2 by 1/4-inch |
| 1/2 | c | Roasted Garlic and Black Pepper Aioli; recipe follows |
| | Potato chips and chopped parsley for garnish |
| DIVIDER | - | ------------------------ROASTED GARLIC AND BLACK-------------------------- PEPPER AIOLI |
| 1 | c | Mayonnaise |
| 3 | | Cloves roasted garlic; mashed |
| | Squeeze of lemon |
| 1 | ts | Cracked black pepper |
| | Salt |
