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Grilled Focaccia with Robiola Cheese A web-exclusive recipe from Italian Cooking and Living|
Adapted from Maurizio Marfoglia, Revel
2 1/4 pounds all-purpose flour
1 tablespoon instant yeast
3 tablespoons salt
1/2 cup extra-virgin olive oil
1/4 pound robiola cheese
drizzle of olive oil
cracked black pepper
Place the flour, yeast, and salt in the bowl of a food processor.
With the motor running, 1/4 cup of the olive oil with enough warm water to form
a dough. Process for 45 seconds. Oil a bowl, place the dough in the bowl, and
cover with plastic wrap. Allow to rise for 1 hour at room temperature. Cut the
risen dough into several pieces, and set aside covered. Roll out each piece
into nice, thin rounds. Grill the rounds on a pre-heated grill pans on both
sides. Remove from the heat. Spread the robiola cheese over the grilled bread,
then drizzle with olive oil (or truffle oil if you prefer) and cracked pepper.
Serve immediately.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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