Focaccina with Roasted Garlic, Scallions, & Provolone

[kirra]

Focaccina with Roasted Garlic, Scallions, & Provolone
Mario Batali

Ingredients:

Pizza Dough (Recipe Follows)
All-purpose flour, for rolling
1/2 to 2/3 cup Roasted Garlic Paste
2 cups grated young or semisoft provolone
1 1/2 tablespoons chopped fresh rosemary
1 bunch scallions, thinly sliced

Preparation:

Preheat a grill or grill pan.

Divide dough into 2 pieces. Flour a rolling pin and roll each piece into a rectangular shape about 12 inches long, 6 to 7 inches wide, and 1/4 inch thick.

Place one piece of dough on grill and cook until bottom is golden brown, about 2 minutes. Turn dough and continue cooking on opposite side until golden, about 2 minutes more. Transfer dough to a cutting board. Repeat process with remaining dough.

Let dough stand for 2 minutes before using a serrated knife to cut foccacina horizontally in half. Spread one half of each with garlic paste and sprinkle over rosemary. Place provolone on remaining halves and sprinkle with scallions. Sandwich halves together and wrap each sandwich tightly with foil. Grill, turning once, until sandwiches are hot and cheese is melted, 5 to 6 minutes.

Unwrap sandwiches and cut crosswise into 1 1/2-inch wide strips using a serrated knife. Serve immediately. Serves 6 as an antipasto



Pizza Dough

Ingredients

3 1/4 cups all-purpose flour, plus more for work surface
2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
1/4 cup dry white wine, at room temperature
2 tablespoon plus 1 teaspoon extra-virgin olive oil

Preparation:

In a large bowl, combine flour, yeast, salt, and sugar; mix until well combined. Make a well in the center and add water, wine, and olive oil. Using a wooden spoon, stir liquid into the dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.

Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic, and only slightly sticky, about 5 minutes.

Oil a large clean bowl; add dough and turn to coat. Cover bowl with plastic wrap or a kitchen towel; set in a warm part of the kitchen and let rise until doubled in size, about 1 hour.

Punch down dough before using. Makes about 1 3/4 pounds.