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Focaccina with Roasted Garlic, Scallions, and Provolone
![]() From:![]() Mario Batali shared this dish from from his new cookbook, "Italian Grill," exclusively with Martha Stewart Living Radio (Sirius channel 112). IngredientsServes 6
Directions
First published: May 2008 Helpful HintSame 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 and puffs up more on the grill, enabling you to split the focaccina for sammies. --Mario Batali |
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