Hunted EVERYWHERE for Focaccia but couldn't find any. Had to make our own. Then did this with it. Mwah.

http://www.foodnetwork.com/recipes/articles/50-grilled-cheese.page-2.html


http://food52.com/blog/15744-this-slab-grilled-cheese-is-the-new-party-sub?utm_term=6027565&utm_source=Sailthru&utm_medium=email&utm_campaign=20160206_ad_cabot

1. Slice the focaccia
2. Sprinkle on filling
3. Cook at 425 degrees for 8 min
4. Eat

http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html

Used amazing recipe from foodnetwork. Yum.

Focaccia Recipe 


Ingredients
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading (didn't use this much maybe 4 cups)
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling about 15 minutes.

In a bowl , combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mix. Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand. Again, give it another sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. 

Put the dough in the warm place until it has doubled in size, about 1 hour.  preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Recipe courtesy of Anne Burrell

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html?oc=linkback