The Martha Stewart Show

Focaccina

The Martha Stewart Show

Martha and chef Mario Batali prepare three recipes from his new book, "Italian Grill": clams in cartoccio, fresh robiola wrapped in mortadella, and focaccina with roasted garlic, scallions, and provolone.

Focaccina with Roasted Garlic, Scallions, and Provolone

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Ingredients

Mario Batali's Pizza Dough
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

Directions

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.

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The Martha Stewart Show

Focaccina

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