Focaccina with Provolone and Scallions
About This Recipe
|This recipe appears in:||Sunday Brunch: Pancetta-Wrapped Asparagus from Mario Batali's Mother's Day Menu|
- 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
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.
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.
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.
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.
Unwrap, cut into 1 1/2-inch-wide strips, and serve immediately.