Sep 6, 2010

Deliciously Grilled Focaccia

Grilled Focaccia 

This has been my favorite lunch (Or brunch, dinner, whatever) recipe since the first time I cooked it up in my oven, about 2 months ago now. And all this time I kept it to myself. I know, I have no shame. But here’s the deal; I slapped it on the BGE today and hallelujah, I heard angels sing and a shaft of light fell down.

Well, I didn’t literally hear them sing and I surely didn’t step into any kind of light. I doubt I’ll have internet access in heaven much less a kitchen to cook in. So if you see the light, back away, people! Light and tunnel equals no internet.

Anyway. I digress.

Grilling the focaccia took it to such high levels one could not ever imagine a simple focaccia to reach. The mouth-watering explosion of flavor when you bite into the crunchy exterior with that special grilling flavor to it. Yum. And then there’s that first taste of the salty pesto combined with the tangy tomato, the gooey melted mozzarella, the nuttiness and creaminess of the avocado with a little onion kick. Gah, I get hungry all over again just thinking about it. This is a true flavor bomb! 

Ingredients: 

1 focaccia
1 small red onion
mozzarella (9oz – 250gr)
pesto a la Genovese (the green stuff)
2 tomatoes
1/2 avocado
fresh basil

Directions: 

Chop, chop. Thinly slice the red onion, tomatoes, avocado and mozzarella. Give the basil a chop as well.
Grilled Focaccia

I used a pre-baked focaccia. This one had garlic and rosemary and I think a hint of dried tomatoes in it. I’m going to grill it like this, straight out of the wrapping. It’ll cook on the grill. 
Grilled Focaccia

Open it up and spread a thin layer of green pesto on both sides. I haven’t tried it with pesto rosso yet, but I can already tell that will be mind-blowing as well.
Grilled Focaccia

Starting with the mozzarella. 
Grilled Focaccia

Top the cheese with the tomato slices.
Grilled Focaccia

Season with salt, freshly cracked black pepper and basil.
Grilled Focaccia

Put the onions right on top of all that.
Grilled Focaccia

And last but definitely not least, the avocado. This adds a wonderful creaminess to it all. 
Grilled Focaccia

Place the other half of the focaccia on top, gently push it down and lightly brush (or spray) it with a little olive oil. 
Grilled Focaccia

I heated my BGE to 350F (175C). Feel free to use your oven or griddle instead. You don’t want to go too hot or the focaccia will have burned before the cheese has even melted and the bread has properly cooked. Low and slow is what we’re looking for. That and world peace. 

Place the focaccia on the grill and leave it there for 3 minutes before rotating it 90 degrees to get those restaurant-style grill stripes and give it another 3 minutes. Then flip it over and do the same on the other side of the focaccia. This was the uncooked side still on top. Had a bit of a problem flipping it over with my camera dangling in the way. 
Grilled Focaccia

I sliced our focaccia in 3 pieces and served it with lots of fresh fruit and salad leaves. It was finger lickin’ good.
Grilled Focaccia

Would this work in a Panini maker, too? If so, I better get me one. Any particular brands I have to look for?

Deliciously grilled Focaccia
Ingredients
    1 focaccia
    1 small red onion
    mozzarella (9oz – 250gr)
    pesto a la Genovese (the green stuff)
    2 tomatoes
    1/2 avocado
    fresh basil
Directions
    Thinly slice the red onion, tomatoes, avocado and mozzarella. Give the basil a chop as well. used a pre-baked focaccia. Open it up and spread a thin layer of green pesto on both sides of the bread.

    Put the mozzarella slices on top, followed by the tomato. Season with pepper, salt and fresh basil. Next come the onionds and we’ll end it with the avocado slices. Place the other half of the focaccia on top, gently push it down and lightly brush (or spray) it with a little olive oil.

    I heated my BGE to 350F (175C). Feel free to use your oven or griddle instead. You don’t want to go too hot or the focaccia will have burned before the cheese has even melted and the bread has properly cooked.

    Place the focaccia on the grill and leave it there for 3 minutes before rotating it 90 degrees to get those restaurant-style grill stripes and give it another 3 minutes. Then flip it over and do the same on the other side of the focaccia.

    Slice it in 3 or 4 pieces and serve with lots of fresh fruit.
Meal type: Lunch, Brunch
Servings: 3 to 4
Copyright: © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    16 Comments »

    1. 1

      Yup, I have a recipe for focaccia on my site as well, but sometimes you want it fast :)

      Kayotic Kitchen via Facebook on Sep 6, 2010 @ 10:39 am Reply
    2. 2

      I know what I’ll be having for lunch!

      Corinne on Sep 6, 2010 @ 1:09 pm Reply
    3. 3

      Looks great as usual!

      Maria on Sep 6, 2010 @ 6:45 pm Reply
    4. 4

      Will try this recipe, always glad to find suggestions on how utilize avocado and my new favorite BASIL! Now that  is excitement. As for the bread I believe I will be having whole wheat roll-ups from Damascus Bakeries brand. Thanks!

      Efrutik on Sep 6, 2010 @ 7:23 pm Reply
    5. 5

      Yum, that focaccia would be fantastic!!!

      Anna on Sep 6, 2010 @ 9:23 pm Reply
    6. 6

      That’s exactly how I make my pizza only without the top and I also use Naan which is an Indian bread.  YUM!!!!

      Janie on Sep 7, 2010 @ 5:26 pm Reply
    7. 7

      Oh wow, I am drooling!! This looks so simple and delicious!

      Becca on Sep 7, 2010 @ 6:59 pm Reply
    8. 8

      Oh my . . . amazing. We just bought a griddle and a press, but haven’t yet tried to make a panini with it. I will try to report back once we do!

      Jenna on Sep 7, 2010 @ 7:00 pm Reply
    9. 9

      Oooh that’s genius! The crunchy exterior looks awesome.

      Marisa on Sep 8, 2010 @ 2:17 pm Reply
    10. 10

      I make my paninis in my grill pan using any bread I can lay my hands on, from soft but stale Turkish pide to foccacia- assemble sarnie, press it down with a clean-bottomed pan/pot (to flatten), carefully flip over once underside is bronzed and stripped and then other side cooked. And isn’t mozarella a treasure – I had one such sarnie with roasted rep peppers, a bit of moza and salt. Yummy

      Kitchen B on Sep 8, 2010 @ 10:49 pm Reply
    11. 11

      Looks delicious.  Must try before the garden tomatoes & Basil are gone. Thanks for posting.

      Mary J on Sep 9, 2010 @ 10:39 am Reply
    12. 12

      hmmmmm! looks very yummy! :D

      Diana Abreu on Sep 9, 2010 @ 3:45 pm Reply
    13. 13

      We just use a George Foreman for paninis. No need to buy one special when you can improvise!

      Evelina on Sep 10, 2010 @ 2:36 am Reply
    14. 14

      I had a small house-warming party yesterday and this was one of the things i served. It was delicious! Unfortunately all the foccacia’s were gone at AH, so it became a ciabatta instead. But nevertheless yummy! The avocado really gives you a nice creamy finish, Thank you very much!

      Bram on Sep 10, 2010 @ 12:33 pm Reply
    15. 15

      @ Evelina:

      I used to have one of those George Foreman grills as well. Loved it. It broke and somehow I never replaced it. Not sure I could even buy a GF here these days.

      Kay on Sep 12, 2010 @ 9:08 am Reply
    16. 16

      Made this for dinner to accompany Italian Wedding Soup and oh my gosh what a fabulous sandwich! The explosion of flavors and the light crispness of the bread were perfect. I used Asiago Focaccia and it was perfect. Thanks for the recipe!

      Donna on Mar 2, 2014 @ 1:04 pm Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment