Focaccina with Roasted Garlic, Scallions and Provolone

By LaLaCooks

Mario Batali - 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.

Ingredients

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

Details

Servings 6
Adapted from italiankitchen.com

Preparation

Step 1

Prepare a gas or charcoal grill for indirect grilling. Place the pizza stone in its frame on the grill.

Carefully place one rectangle of dough on the stone over the hottest part of the grill and cook until the bottom is light golden brown and dry, about 2 minutes. Use tongs or a spatula to carefully flip the dough over and cook on the other side. Transfer to a cutting board and let stand for 2 minutes. Repeat with the second piece of dough.

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.)