← Back to Search Results
grilling Italian
Focaccina with Roasted Garlic, Scallions and Provolone

Comments: 0
 

Recipe

Yield: Serves 6 as an antipasto

Ingredients

  • Pizza Dough
  • ½ to 2/3 cup roasted garlic paste (see sidebar)
  • 2 cups grated young or semi-soft provolone
  • 1½ tablespoons chopped fresh rosemary
  • 1 bunch scallions, thinly sliced

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 ¼ 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 in the 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 melting, 5 to 6 minutes. Unwrap, cut into 1½-inch-wide strips with the serrated knife, and serve.

Roasted garlic:

Roasted garlic is delicious, mild and almost sweet. Choose large heads with big, plump cloves; smaller heads with small cloves are tedious to deal with. A very large head will yield 3 to 4 tablespoons roasted garlic puree.

To roast garlic, preheat the oven to 350°F. Slice off the top 1/3 inch or so of each garlic head, exposing the cloves. Wrap the garlic heads individually in foil and roast for about 1 hour, until the cloves are very soft. Let cool, still wrapped in the foil, then remove from the foil and squeeze out the soft garlic from the skins and put it in a bowl. Using a fork, mash the garlic to a puree. (The garlic puree can be covered and refrigerated for up to 1 day; bring to room temperature before using.)

Notes

Same dough as the pizzas, but a different format. Each bread is made from half the dough, rather than just a quarter, so it is thicker, enabling you to split the focaccine for sammies.


© 2008 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Pizza Dough. For nutritional information on Pizza Dough, please follow the link above.

176kcal (9%)
364mg (36%)
6mg (10%)
111mcg RAE (4%)
144mg
18mg
12g
1g
1g
6g
30mg (10%)
389mg (16%)
8g (38%)
12g (18%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
good-to-the-grain Good to the Grain
by Kim Boyce
west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-for-friends Cooking for Friends
by Gordon Ramsay
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?