Method of Preparation
Slice 12oz. focaccia in half and layer both halves with cheese mix, then fried eggplant dipped into marinara, excess sauce lightly shaken off, and arranged on each. Top with more mozzarella put together and bake in 350 degrees oven for 12-15 minutes or until cheese is hot inside. Cut in quarters and serve hot.

Method of Preparation           
Stuffing mix: combine ricotta cheese, 1oz. romano, salt and pepper, garlic powder, parsley, cream, julienned fresh basil and mozzarella in bowl and reserve in refrigerator. Mix olive oil, salt and pepper, garlic powder, parsley, red pepper , 1oz. grated romano and fresh basil. Add to this thinly sliced fresh tomato and let marinate 15 minutes. Meanwhile split 12oz. focaccia in half through middle. Spread thin layer of cheese mixture on bottom half and on top half of focaccia. Layer thinly sliced and marinated tomato on both layer’s of cheese mixture. Place top on bottom and garnish with fresh basil. Makes 4 servings or quarters. Bake at 350 degrees for 12-15 minutes and serve.

Method of Preparation
Mix cheese stuffing ingredients in bowl and refrigerate, thaw and drain spinach well. Do not heat spinach this will cut shelf life in half. Mix spinach, black olives, olive oil, red pepper, garlic powder, salt and pepper and 1oz. grated romano in another bowl. Split 12oz. round focaccia in half and top with cheese mixture. Next, layer with spinach, put back together and garnish with more mozzarella cheese and or julienned roasted peppers as in picture. Bake in 350 degree oven for 12-15 minutes. Cut and serve.

Method of Preparation
Drain and reserve juice from roma tomatoes, slice tomatoes in 1-inch squares. Toss all vegetable ingredients with focaccia bread. In separate bowl mix oil, vinegar, salt & pepper, garlic & tomato juice. Pour over bread salad and toss, place on a leaf of decorative lettuce.

Method of Preparation
Lightly oil and pound chicken breast, grill or sauté chicken and remove to cutting board to julienne. In the same sauté pan add olive oil and garlic sauté till golden. Add all ingredients except garlic butter and sauté until well coated. Add chicken and garlic butter and toss to just melt the butter. Cut focaccia in half corner to corner grill and place wide ends together. Pour or spoon tuscan chicken over focaccia and sprinkle with generous amount of shredded parmesan. Serve

Method of Preparation
Dredge pounded scallopini in flour and sauté 2 minutes each side, drain oil from pan and remove veal. In the same pan add all ingredients except shallot butter and cook until wine is reduced by half. Cut focaccia on a bias in thin strips and grill 2 minutes. Arrange focaccia in a fan presentation on serve plate. Layer veal across the bottom of the fan. Add shallot butter to sauté pan and toss until melted. Pour over veal and remaining half of plate. Serve.

Method of Preparation
Mix together; thyme, salt and pepper, basil, oregano and rosemary
Place focaccia square on oven proof dish or sheet pan. Lightly oil and pound chicken breast. Coat both portabella and chicken breast with olive oil, mince garlic and seasoning mix. Grill both on both sides, chicken about 10 minutes total, portabella 2 minutes each side. Place chicken on focaccia, then julienne portabella and place on chicken, top with choice of cheese and heat in oven for 5 minutes. Place and serve.

Method of Preparation
In a hot sauce pan heat oil and add garlic. When garlic is golden add rosemary and spinach, lower heat and cook spinach until lightly wilted but still bright green. Cut artichoke in half. Place focaccia on oven proof dish or sheet pan, top with wilted spinach then roasted pepper (whole) then artichoke hearts. Top with 2 slices provolone cheese and bake in oven 5-8 minutes. Place and serve.

Method of Preparation
Cut salmon into 4 strips, ½ then each ½ into halves. Weave 2pcs onto oiled metal skewers and set aside or marinate.
Salsa:
Peel and de-seed cucumber then cut into uniform small dice, peel and dice red onion, chop fresh dill and cilantro add all ingredients to a bowl mix and chill in refrigerator for 1 hour, except greens.
Focaccia:
Grill focaccia 2 minutes each side then cut into 4 long triangles.
Platting:
Grill salmon skewers until medium done. Mound field greens in center of plate, place skewers in an X’s. Place a spoonful of salsa at base of focaccia points and serve.

Method of Preparation
Drizzle olive oil on split focaccia and sauté in hot sauté pan or hot griddle, put aside. Grill, sauté or bake chicken breast. Arrange on hot plate or sizzle platter; the focaccia bread then the chicken breast then the roasted peppers and sharp provolone. Drizzle with more olive oil and bake at 350 degrees for about 6 minutes or until cheese is melted and serve.

Method of Preparation
On a hot grill, heat and mark focaccia bread on both sides. Place focaccia and top with a layer of fresh tomato slices then sliced ovalini cheeses and julienned red onion. Sprinkle over top with extra virgin olive oil, salt and pepper to taste. Serve!

Method of Preparation
Fine dice tomato, julienned fresh basil, dice red onion and add to bowl. Pour in about 3 tablespoons oil, add salt and pepper, add garlic and mix. Place focaccia on oven-proof dish or sheet pan, top with marinated mix and sprinkle with cheese (optional), bake for 5-6 minutes. Serve!

Preparation:
Puree basil, pignoli nuts, salt & pepper in a blender adding olive oil slowly till mixture makes a loose paste.
Oven roasted tomato:
4 very ripe tomatoes
¼ cup red wine vinegar or balsamic
Fresh herbs chopped fine; example: basil, oregano, thyme, black pepper.

Preparation:
Cut tomatoes as if for salad, mix in mixing bowl with all ingredients. Pour out on baking sheet and bake at 350 degrees until all liquid is evaporated and tomatoes are semi dry.

Method of Preparation for Entrée
Grill focaccia both sides, 1 minute each side and hold. Coat chicken breast with pesto each side and grill approximately 3 minutes each side or till done. Place focaccia, top with grilled chicken, then oven roasted tomatoes followed by shredded parmesan and salt and pepper to taste. Heat in oven just till cheese begins to melt, garnish with fresh basil and serve.

Method of Preparation
Grill focaccia bread both sides, de-stem portabella and slice ¼ inch thick, grill 2 minutes each side. Grill red onion slices about 4 minutes each side. Cut sun dried tomatoes in julienne strips. Arrange focaccia on plate topping with portabella’s, grill marks up, then red onion in the same manor followed by the sun dried tomato. Drizzle with olive oil and season with salt and pepper. Serve!Great for lunch entrée or dinner appetizer

Method of Preparation
Split 4x4 focaccia in half through the middle. Place top half aside. Cut bottom half in ½ inch squares and bake in oven for 5 minutes at 350 degrees. In a mixing bowl toss baked focaccia squares romaine lettuce, ceasar dressing and ½ of the parmesan cheese. Place on the top half of focaccia. Garnish with remaining cheese and anchovies.
For a little something different add some bite size pieces of grilled chicken, shrimp, salmon or swordfish.

Method of Preparation
Coat portabella mushroom and red onion slices with olive oil and mince garlic, sprinkle with salt and pepper to taste. Grill mushroom 2 minutes each side and remove. Grill red onion 3-4 minutes each side and remove. Grill or place focaccia on oven-proof dish or sheet pan. Slice mushroom ¼ or ½ inch thick depending on size and arrange on focaccia, top with grilled red onion slices then julienned sun dried tomatoes. Top with favorite cheese and bake until cheese is melted well. Place and garnish with fresh basil leafs. Serve!

Method of Preparation
In a medium sized or four quart stock pan add all ingredients except focaccia, cover. Bring to a boil, then simmer for 5 minutes, shut off and leave covered. Grill focaccia bread and cut into 4 triangles. Arrange points in a large soup bowl and spoon all seafood over focaccia, pour ½ of stock on top and serve the rest on the side for dipping.

Method of Preparation
Warm ½-round focaccia bread in oven then split in half through middle, place bottom half topped with hot chili and cheddar cheese. Place top half of focaccia on top, garnish if desired and serve