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Focaccina Recipe

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This recipe for Focaccina, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Loftin Smith
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pizza Dough
1/2 to 2/3 cup roasted garlic paste
2 cups grated young or semi-soft provolone
1 1/2 tblsp chopped fresh rosemary
1 bunch scallion, thinly sliced

Directions:
Directions:
Preheat a gas grill or prepare a fire in a charcoal grill.
Divide the dough into 2 pieces. Using a floured rolling pin, roll each piece out to a rough rectangular shape about 12 inches long, 6 to 7 inches wide, and 1/4 inch thick.
Carefully place one piece of dough on the hottest part of the grill. Cook until the bottom is light golden brown, about 2 minutes. Use tongs or a spatula to flip the dough over and cook on the other side into he same way. Transfer to a cutting board and let stand for 2 minutes. Repeat with the second piece of dough.
Use a serrated knife to cut each focaccina horizontally in half: hold the top of the bread with your non-cutting hand, maintaining consistent pressure as you cut it into two even halves. Smear the garlic paste over the top halves of the bread and divide the provolone between the bottoms. Sprinkle the rosemary over the garlic halves and sprinkle the scallions over the cheese halves. Close the focaccine and wrap each one tightly in foil. Grill the sammies, turning once, until they are hot and the cheese is melted, 5 to 6 minutes. Unwrap, cut into 1 1/2 inch wide strips with the serrated knife, and serve.

 

 

 

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