FOCACCINA WITH ROASTED GARLIC, SCALLIONS, AND PROVOLONE
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
Recipe for flat bread
1 cup warm water
1/4 cup dry white wine, at room temperature
2 tablespoons plus 1 teaspoon extra-virgin olive oil
DIRECTIONS
1.
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.
2. 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.
3. 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.
4. Punch down dough before using.
INGREDIENTS
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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
Recipe for filling
1. Preheat a grill or grill pan.
2. 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.
3. 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.
4. 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.
5. Unwrap sandwiches and cut crosswise into 1 1/2-inch wide strips using a serrated knife. Serve
immediately.
EASY PEACH LEMONADE
Ingredients
1-pound package frozen peaches
12-ounce can frozen lemonade concentrate
36 ounces water (fill the lemonade cup up three times)
1/2 cup good quality vodka (optional)
Instructions
1. Place all of the ingredients in a blender and mix until smooth
2. Serve over ice