Grilled Focaccia Sandwich

Name: Grilled Focaccia Sandwich
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT1H41M0.000S
Yield: 1 serving
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 1 hr 41 min

Prep: 30 min
Inactive: 1 hr 2 min
Cook: 9 min

Yield: 1 serving

Level: Easy
Total: 1 hr 41 min

Prep: 30 min
Inactive: 1 hr 2 min
Cook: 9 min

Yield: 1 serving

Ingredients

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

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

Directions

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

Pizza Dough:

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.