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1
Preheat a gas grill or prepare a fire in a charcoal grill.
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2
Divide the dough into 2 pieces.
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3
Using a floured rolling pin, roll each piece out to a rough rectangular shape about 12 inches long, 6 to 7 inches wide, and 1/4 inch thick.
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4
Carefully place one piece of dough on the hottest part of the grill.
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5
Cook until the bottom is light golden brown, about 2 minutes.
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6
Use tongs or a spatula to flip the dough over and cook on the other side in the same way.
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7
Transfer to a cutting board and let stand for 2 minutes.
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8
Repeat with the second piece of dough.
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9
Use a serrated knife to cut each focaccina horizontally in half: hold the top of the bread with your non-cutting hand, maintaining consistent pressure as you cut it into two even halves.
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10
Smear the garlic paste over the top halves of the bread and divide the provolone between the bottoms.
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11
Sprinkle the rosemary over the garlic halves, and sprinkle the scallions over the cheese halves.
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12
Close the focaccine and wrap each one tightly in foil.
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13
Grill the sammies, turning once, until they are hot and the cheese is melting, 5 to 6 minutes.
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14
Unwrap, cut into 1 1/2-inch-wide strips with the serrated knife, and serve.
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15
Roasted garlic:
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16
Roasted garlic is delicious, mild and almost sweet.
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17
Choose large heads with big, plump cloves; smaller heads with small cloves are tedious to deal with.
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18
A very large head will yield 3 to 4 tablespoons roasted garlic puree.
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19
To roast garlic, preheat the oven to 350F.
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20
Slice off the top 1/3 inch or so of each garlic head, exposing the cloves.
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21
Wrap the garlic heads individually in foil and roast for about 1 hour, until the cloves are very soft.
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22
Let cool, still wrapped in the foil, then remove from the foil and squeeze out the soft garlic from the skins and put it in a bowl.
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23
Using a fork, mash the garlic to a puree.
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24
(The garlic puree can be covered and refrigerated for up to 1 day; bring to room temperature before using.)
