Grilled Vegetable Focaccia
Ready In: 3 hrs 45 mins
Serves: 12
Ingredients
- 2 1⁄2 teaspoons active dry yeast (1 package)
- 4 teaspoons sugar
- 1 1⁄3 cups warm water (100 to 110 degrees)
- 1⁄4 cup extra virgin olive oil, divided
- 3 cups all-purpose flour
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons salt, divided
- 1⁄2 teaspoon fennel seed
- 2 tablespoons balsamic vinegar
- 6 ounces zucchini, cut into 1/4 inch thick slices
- 1 yellow pepper, seeded and quartered
- 1 red onion, cut into 1/4 inch thick slices
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup shredded romano cheese
- 1⁄4 cup thinly sliced fresh basil
- cooking spray
Directions
- Dissolve yeast and sugar in 1 1/3 cups water and 2 tablespoons oil in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cup; level with a knife. Combine 2 2/3 cup flour, oregano, 1 teaspoon of salt, and fennel seeds; stir well.
- Add flour mixture to yeast mixture, stirring to combine.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 5 minutes); add enough of the remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). If needed, add a little more flour while kneading dough.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Press dough out onto a jelly-roll pan coated with cooking spray. Cover and let rise for 30 minutes.
- Preheat grill.
- Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl.
- Brush oil mixture evenly over zucchini, bell pepper, and onion. Sprinkle with remaining 1.2 teaspoon salt and black pepper. Place vegetable on a grill rack coated with cooking spray. Grill zucchini 4 minutes on each side or until cooked through.
- Grill bell pepper and onion 6 minutes on each side or until tender.
- Remove vegetables from grill and let cool completely.
- Cut bell peppers into 1/4 inch-thick strips.
- Preheat oven to 425°F.
- Arrange vegetables evenly over surface of dough, and sprinkle with cheese.
- Bake at 425°F for 27 minutes or until golden.
- Sprinkle with basil.
- Transfer to a wire rack; cool 10 minutes before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off