Grilled Focaccia Yummy Bread

A great appetizer I use with lots of dish; chicken, uber burgers, steak, and more.  And it’s so easy you are going to laugh!

 

 

GG’s Rating:  Next time try more . . .

(The try more is usually more balsamic to the dipping sauce)

Sometimes it hard to wait.  Hard to wait in lines.  Hard to wait on red lights.  Hard to wait behind the little old lady in the bakery who just wants to get the perfect desert for her grandkids but can’t decide.  That’s what the appetizer if for!  The bakery has free samples to quiet the line, you too can have a little treat ready to keep the masses from circling the grill as you cook.

What You Need:

• Olive Oil
• Balsamic Vingar
• Rosemary
• Focaccia Bread
• Shallow Bowl
• Tongs
• Paper Towel

First you need to get the focaccia.  A focaccia is a flat oven-baked Italian bread which is topped with herbs or other ingredients. It’s round like a pizza.  I get mine at the Lowe’s Foods bakery department.  I usually pick up the jalapeño and chedder cheese topped focaccia.

But don’t worry, if you don’t like it hot, there are several varieties such as sun dried tomato, cheese and others.  They all work, just depends on your taste.

Using your tongs and a paper towel, and some olive oil, oil your grill for the focaccia.  Don’t worry if you are grilling other stuff, you can grill up this bread on most any setting while everything else is still cooking.

 

Alright,here’s the had part – take the focaccia out of the bag and place on the oiled grill.

 

 

It doesn’t take long on the grill, you’re just trying to warm it through, get the cheese on top a little melty and get the bottom of the crust crunchy.  Just keep an eye on it so you don’t burn it.  It doesn’t matter what else is cooking, but if you got your grill set to sear – don’t leave the bread on long!

While it’s grilling, mix up your dipping sauce. You know that rosemary bush you (or your your man or woman) planted and never did anything with?  Now you can use it!  Not sure you have a rosemary bush? Here’s what it looks like.

 

Cut a short spring off, pull off some of the needle-like leaves and put in the shallow bowl.  Then, over the rosemary leaves, pour about equal amounts of olive oil and balsamic vingar.  Use a fork to mix it up a bit, Oil and vingar don’t like to mix.  Depending on your taste, you might want to add more of one or the other.

Now, before it burns, get the focaccia off the grill.

Using a pizza cutter or a serrated knife, cut the focaccia into strips.

 

Now, just grab a strip and dip!  See, too easy!