Focaccia With Grilled Garlic Food

FOCACCIA WITH GRILLED GARLIC

Steps:

• Heat coals or gas grill for direct heat. Peel loose paperlike layers from garlic bulbs, but do not separate cloves. Place each garlic bulb on 18-inch square of heavy-duty foil. Brush with oil; sprinkle with thyme. Wrap bulbs securely in foil.
• Cover and grill garlic 4 to 6 inches from medium heat 25 to 35 minutes or until garlic cloves are very soft. Add focaccia to side of grill for last 8 to 10 minutes of grilling, turning once, until golden brown. To serve, squeeze garlic out of individual cloves onto slices of focaccia.

EASY GRILLED FOCACCIA

Steps:

• Heat grill. In small bowl, combine oil, rosemary and garlic powder; mix well.
• Spray 18X12 inch piece of foil with nonstick cooking spray. Carefully unroll dough onto sprayed foil. Using foil to lift dough, fold dough in half crosswise. Peel foil from top of dough. Brush half of oil mixture over dough.
• When ready to grill, place focaccia, oil side down on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; peel off foil. Brush top with remaining half of oil mixture. Cook 4 minutes or until golden brown on bottom. If dough puffs up, gently press down with back of wooden spoon.
• With large pancake turner, turn focaccia; cook an additional 3 minutes or until golden brown. Cut into squares.

GRILLED FOCACCIA SANDWICH

Steps:

• Heat a barbecue or grill.
• Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
• In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
• Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

VEGGIE FOCACCIA

Steps:

• For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
• Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
• Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
• Preheat the oven to 400 degrees F.
• Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
• For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
• Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES

Steps:

• Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
• Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
• Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
• Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.

GRILLED CREAM BRIE FOCACCIA

Steps:

• Preheat barbecue to 450°F Brush one side of each bread slice with melted buter and the other side with Dijon Mustard. Place one bread slice mustard side up on center of a sheet of aluminum foil that is twice the length of the bread.
• In a medium bowl, gently combine the Brie cheese, tomatoes, red onions, basil, and pepper; spread mixture evenly on bread slice.
• Top with second bread slice, butter side up. Fold foil around bread and seal tightly.
• Place foil package directly on hot grill. With lid closed, sear for 2 minutes each side. Turn burner under bread to low, leaving other burners at medium-high. With lid closed, grill 2-3 minutes more per side until the bread is toasted and cheese is melting. let stand 5 minutes before opening package. Serve immediately.
• TIPS: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
• Substitute 1 cup Buffalo Mozzarella and 1 cup Gruyere for the 2 cups Brie cheese. Be sure to pat dry the mozzarella before and after slicing.