GRILLED FOCACCIA SANDWICH

Grilled Focaccia Sandwich image

Provided by Food Network

Time 1h41m

Yield 1 serving

Number Of Ingredients 12

14 ounces/400 g pizza dough, recipe follows or prepared pizza dough
Small bunch rucola (arugula or rocket)
1 lemon, halved
3 tablespoons/45 ml extra-virgin olive oil
Salt
4 to 5 thinly sliced prosciutto
Parmigiano cheese shavings, as much as you want
2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt

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.