| 2 | large bulbs garlic |
| 1 | tablespoon olive or vegetable oil |
| 1 | teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves |
| 1 | round focaccia bread, 12 inches in diameter (16 ounces) |
| 1. | Heat coals or gas grill for direct heat. Peel loose paperlike layers from garlic bulbs, but do not separate cloves. Place each garlic bulb on 18-inch square of heavy-duty foil. Brush with oil; sprinkle with thyme. Wrap bulbs securely in foil. |
| 2. | Cover and grill garlic 4 to 6 inches from medium heat 25 to 35 minutes or until garlic cloves are very soft. Add focaccia to side of grill for last 8 to 10 minutes of grilling, turning once, until golden brown. To serve, squeeze garlic out of individual cloves onto slices of focaccia. |
|
| Two 8-inch focaccias or 6-inch Italian pizza crusts can be used for the 12-inch focaccia. |
|
| If focaccia browns too quickly, place a piece of foil between focaccia and grill. |
Nutrition Information:
240 ( 80); 9g ( 1g, ncg); 0mg; 0mg; 36g ( 1g, ncg); 5g 0%; 0%; nc%; 12% 2 ; 0 ; 1 ; 1 1/2 nc