Adapted from Italian Grill by Mario Batali.

Focaccina with Provolone and Scallions


  • 2 large garlic heads
  • Pizza dough
  • Flour, for rolling
  • 2 cups grated young or semisoft provolone
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 bunch scallions, thinly sliced


  1. 1

    Preheat grill. Meanwhile, slice garlic about 1/4 inch down from top of heads so that cloves are exposed. Wrap each head in foil, and transfer to a 350°F oven. Roast garlic about an hour, or until cloves are very soft. Remove garlic from oven, let cool, and then squeeze out the cloves. Mash them with a fork.

  2. 2

    Divide dough into 2 pieces. With a floured rolling pin, roll each piece into a 12-by-7-inch rectangle that's about 1/4 inch thick.

  3. 3

    Place one dough rectangle on grill; cook until bottom is golden brown, about 1 1/2 minutes. Flip dough; continue cooking on other side until golden, about 2 more minutes. Transfer dough to cutting board. Repeat with remaining dough rectangle.

  4. 4

    Let dough cool about 2 minutes. Use a serrated knife and cut it in half horizontally, creating, essentially, a large sandwich. Spread one half of each bread with the garlic paste, then sprinkle the rosemary over it. Place provolone on the other halves; sprinkle those with scallions. Sandwich the halves together; wrap each with foil, and grill, flipping once, until focaccina are hot and cheese is melted, 5 to 6 minutes.

  5. 5

    Unwrap, cut into 1 1/2-inch-wide strips, and serve immediately.

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