Focaccia on the Grill

Directions

To prepare dough:

In large bowl, add yeast mixture, water, salt and olive oil. By hand or with an electric mixer, add enough flour to make a soft dough. Knead about 10 minutes or until the dough is no longer sticky. Set aside to rise about 30 minutes or so. Punch down and shape into pizza shapes (personal size pizzas are easiest to maneuver).

To grill:

Gently brush the shaped dough with olive oil. Gingerly flip it oiled side down on a HOT grill. Oil the top of the dough. Cover grill for about one minute or so, then take a peek. If it has firmed up somewhat and is wearing grill marks, it's ready to flip over.

Slide the dough to the side of the grill over indirect

heat, cover and let it cook a few minutes more till it's golden and done. Now you can either eat as is, spread with some roasted garlic, or you can add any pizza toppings to "finish-off" this beautiful grilled bread.

1 1/2 T. yeast

1/4 c. warm water

Stir together and set aside till yeast mixture is bubbly.

Ingredients

• 3 c. warm water
• 2 T. extra virgin olive oil
• 6-8 c. unbleached flour (whole wheat may be substituted for part of the flour)
• 1c. semolina flour
• 1 T. salt
• Olive oil for brushing

Parsed from recipe text (no separate ingredient records).