Focaccia Dinners // The Meat Eater

Serves: 2


1 recipe focaccia dough (see recipe on page 18)
1 kilo asado (short ribs), bone in
2 tablespoons plus 4 teaspoons olive oil, divided
1 tablespoon coarse salt
1 tablespoon coarsely ground black    pepper
4 sprigs fresh thyme or 4–6 sage    leaves
2 heads garlic

Mushroom Topping
4 tablespoons olive oil
1 onion, thinly sliced
4 large portobello mushrooms, sliced
½ teaspoon salt
½ teaspoon pepper
2 teaspoons balsamicvinegar

⅛ cup barbecue sauce
3 tablespoons water

Sliced scallions or fresh thyme

Shape and Bake the Dough

Follow directions for preparing the dough, page 19.

When you are ready to bake, remove dough from the fridge and place on a lightly oiled work surface. Cut the dough into 2 pieces. Shape each into a ball and leave them covered on the counter till they come to room temperature (about 60 minutes).

Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.

Working with one piece of dough at a time, sprinkle some flour underneath and on top of the dough and press it into a circle. Flour your hands, slide the backs of your hands underneath it, and use your thumbs to gently stretch out the edges, turning the dough as you work. The edges should be thicker than the center.

Open the oven and carefully slide the focaccia onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the focaccia onto it, and return it to the oven. Bake 5–7 minutes, until golden and puffed.

Brush the edges with olive oil and set aside. Alternatively, store
at room temperature in an airtight bag or freeze (if freezing,
don’t brush with oil).

Prepare the Asado

Preheat oven to 340°F.

Place asado on a sheet of parchment paper. Drizzle 1 tablespoon olive oil over the meat and rub it in. Turn meat over and repeat on the other side. Season each side with ½ tablespoon salt and ½ tablespoon black pepper, rubbing it in well. Move the meat to the edge of the parchment and place thyme on top. Fold in the sides of the parchment and roll up.

Place the parchment-wrapped meat on a large piece of aluminum foil and roll it up tightly, then place in a baking pan (it can fit snugly).

Slice the tips off the garlic and place each head on a square of foil. Drizzle each one with 2 teaspoons olive oil and wrap tightly in the foil. Place in the pan next to the meat.

Roast the asado and garlic for 2 hours. Remove the garlic packages and set aside. Return asado to the oven and continue cooking for another 1–2 hours, until it shreds easily. (Check for doneness by piercing with a fork and giving a twist.) Set aside.

Prepare the Mushroom Topping

In a skillet, heat oil. Add onions and cook until translucent, about 2 minutes. Add mushrooms and cook until softened and just turning golden, about 1 minute.

Add salt, pepper and balsamic vinegar. Cook 1 more minute
and set aside.

Prepare the Sauce

In a small saucepan, heat barbecue sauce and water, stirring constantly until just thickened.


Taking one baked focaccia at a time, brush with sauce. 

Slice or shred the asado and arrange in the center of the focaccia. Top generously with mushroom topping. 

Finish with another brush of sauce. Squeeze out the roasted garlic cloves (from the asado) and arrange on top. (See note below.)

Return the finished focaccia to a hot oven to warm up for
about 5 minutes.

Garnish with scallions or thyme.

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