Focaccina With Provolone And Scallions Recipe

• 2 large garlic heads
• Pizza dough
• Flour, for rolling
• 2 cups grated young or semisoft provolone
• 1 1/2 tablespoons chopped fresh rosemary
• 1 bunch scallions, thinly sliced

1. Preheat grill. Meanwhile, slice garlic about 1/4 inch down from top of heads so that cloves are exposed. Wrap each head in foil, and transfer to a 350u0b0F oven. Roast garlic about an hour, or until cloves are very soft. Remove garlic from oven, let cool, and then squeeze out the cloves. Mash them with a fork.
2. Divide dough into 2 pieces. With a floured rolling pin, roll each piece into a 12-by-7-inch rectangle that's about 1/4 inch thick.
3. Place one dough rectangle on grill; cook until bottom is golden brown, about 1 1/2 minutes. Flip dough; continue cooking on other side until golden, about 2 more minutes. Transfer dough to cutting board. Repeat with remaining dough rectangle.
4. Let dough cool about 2 minutes. Use a serrated knife and cut it in half horizontally, creating, essentially, a large sandwich. Spread one half of each bread with the garlic paste, then sprinkle the rosemary over it. Place provolone on the other halves; sprinkle those with scallions. Sandwich the halves together; wrap each with foil, and grill, flipping once, until focaccina are hot and cheese is melted, 5 to 6 minutes.
5. Unwrap, cut into 1 1/2-inch-wide strips, and serve immediately.

garlic, dough, flour, grated young, rosemary, scallions

Taken from www.seriouseats.com/recipes/2008/05/mario-batali-focaccina-with-provolone-and-scallions-recipe.html (may not work)