Bring your mouth-watering roasts straight from the oven to the tabletop with Le Creuset’s White Baking Dish and Platter! These dishes are designed with stoneware, which is impervious to liquids and ideal for recipes that require juices or sauce. The wide handles provide an easy grip for carrying and the steep slopes keep the food from splashing onto the floor. 

Le Creuset’s stoneware features a stunning glaze to protect the material further. The glaze is resistant to scratches, chips, rippling, or warping due to wear and heat, making this a lifetime accessory that can be passed down for generations or given as a home-warming gift. Le Creuset’s Rectangular Dish and Serving Platter is perfect for family dinners or parties. There are so many uses for this duo. Use the dish to marinate ribs and then serve them on the platter after grilling, use the dish to roast a pork loin and the platter to heat and serve rolls, or use the lid to keep a casserole warm until it’s time for dinner.

Le Creuset Rectangular Dish w/ Platter Lid (White) Features:

• Platter functions as lid or bakes separately 
• Colorful glaze resists staining and warping
• Ideal for oven or microwave use
• Sloped ridges contain food while baking or serving
• Dense stoneware blocks moisture absorption to prevent cracking, crazing, or rippling
• Impermeable exterior enamel resists stains and scratches from metal utensils
• Nearly-nonstick glazed interior easily releases foods for quick cleanup
• Dishwasher safe. Hand-washing recommended
• Platter dimensions: 9″ X 13″
• Baking dish dimensions: 9” x 14.75” x 2.5”
• Baking dish capacity: 2.75 Quarts
• 5-Year Warranty
• Item # : PG2015-1316

 

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Semolina Focaccia

Serves 4-6

by Le Creuset

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 cup semolina flour
• 1 tablespoon kosher salt
• 1/2 teaspoon rapid rise yeast
• 1 1/2 cups warm water
• 1/4 cup extra-virgin olive oil, divided
• 1 clove garlic, sliced thin
• 1 large shallot, sliced thin
• 1/2 teaspoon coarse sea salt
• 1/8 teaspoon smoked paprika
• 1 tablespoon grated Parmesan, divided
• 1 tablespoon chopped fresh parsley

 

 

Directions

In a large mixing bowl, mix together flours, kosher salt, yeast, and water. Stir with a wooden spoon until all flour is incorporated, being sure to scrape the bottom of the bowl. The dough should be wet and tacky. Cover tightly with plastic wrap and let rest at least 10 hours or up to 18 hours.

After resting, the dough should have doubled in volume. Turn the dough out onto a well-floured surface. Use floured hands to fold and shape into a small rectangle, about 6” x 12”.

Pour 2 tablespoons olive oil into the bottom of a rectangular baking dish. Add the dough rectangle, turning to coat all sides in oil, and making sure the bottom is well coated. Press and stretch the dough into the corners, being careful not to deflate it. Cover tightly and let sit in a warm spot for 2 hours.

Preheat oven to 400°F. Uncover the dough and scatter with garlic and shallots. Use your fingers to make deep indentations in the dough. Mix the coarse salt and paprika together and sprinkle over the dough, then sprinkle with half the Parmesan. Drizzle remaining 2 tablespoons olive oil over the top.

Cover with the lid and bake 15 minutes. Remove lid and bake another 15-20 minutes, until the top is browned. If it is not browning well, increase oven temperature to 425°F for the last few minutes.

Remove from the oven and carefully slide the bread out onto a wire rack to cool for 5 minutes. Garnish the top with chopped parsley. Serve bread on the platter lid.