Grilled Vegetable Focaccia

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 1 dissolve yeast and sugar in 1 1/3 cups water and 2 tablespoons oil in a large bowl; let stand 5 minutes.
• 2 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.
• 3 add flour mixture to yeast mixture, stirring to combine.
• 4 turn dough out onto a floured surface.
• 5 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.
• 6 place dough in a large bowl coated with cooking spray, turning to coat top.
• 7 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.)
• 8 press dough out onto a jelly-roll pan coated with cooking spray. cover and let rise for 30 minutes.
• 9 preheat grill.
• 10 combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl.
• 11 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.
• 12 grill bell pepper and onion 6 minutes on each side or until tender.
• 13 remove vegetables from grill and let cool completely.
• 14 cut bell peppers into 1/4 inch-thick strips.
• 15 preheat oven to 425°f.
• 16 arrange vegetables evenly over surface of dough, and sprinkle with cheese.
• 17 bake at 425°f for 27 minutes or until golden.
• 18 sprinkle with basil.
• 19 transfer to a wire rack; cool 10 minutes before serving.