Grilled Focaccia Sandwich Recipe

Grilled Focaccia Sandwich Recipe

Recipe by David Rocco

Watch the video tutorial on how to prepare this recipe.

Difficulty: Easy
Servings: 1
Total time: 1 hr 41 min
Preparation: 30 min
Resting: 1 hr 2 min
Cooking: 9 min

• 14 ounces/400 g pizza dough, either homemade (recipe below) or store-bought
• A small bunch of rucola (arugula or rocket)
• 1 lemon, cut in half
• 3 tablespoons/45 ml extra-virgin olive oil
• Salt to taste
• 4 to 5 thin slices of prosciutto
• Parmigiano cheese shavings, as desired

Pizza Dough:

• 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

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Instructions

1. Preheat a barbecue or grill.
2. Stretch out the dough and place it on the hot grill. Cook for about 4 to 5 minutes on each side until both sides develop a golden-brown color.
3. In a bowl, combine rucola with freshly squeezed lemon juice, olive oil, and salt. Toss everything together.
4. Put the grilled dough on a plate, then layer it with prosciutto, rucola, and Parmigiano cheese. Fold the focaccia like a sandwich and serve.

Pizza Dough Preparation:

1. Pour the water into a bowl and gradually add the yeast, breaking it up with your fingers until dissolved.
2. On a clean surface, make a well in the flour. Slowly pour in the yeast-water mixture, olive oil, and salt, allowing the flour to absorb the liquids. Knead the dough until you achieve a smooth, consistent texture. Add a bit more flour if the dough is too wet.
3. Divide the dough into 4 equal pieces to form individual pizzas. Place them on a lightly floured surface or pan, cover with a cloth, and let it rest at room temperature for about an hour until it doubles in size.

Alternatively, you can use powdered yeast. Dissolve it fully in the warm water and let it sit for 2 minutes before mixing.

Fire up your grill and transform simple pizza dough into a crispy, flavor-packed Grilled Focaccia Sandwich bursting with fresh arugula, zesty lemon, salty prosciutto, and nutty Parmigiano. This easy recipe from David Rocco will have you savoring Italian street food vibes in under two hoursperfect for impressing yourself and guests with minimal effort!