Grilled Focaccia Sandwich

Total Time:
1 hr 41 min
30 min
Inactive Prep:
1 hr 2 min
9 min
1 serving


  • 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


Heat a barbecue or grill.

Stretch the dough. Place the dough on the hot barbeque. 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. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

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.