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Focaccia on the Grill




Source of Recipe


4/99 by JoAnn Pellegrino Posted to BreadBakers


Recipe Introduction


This recipe is a good way to begin breads-on-the-grill baking.


Recipe Link: http://www.betterbaking.com/breadgrillrec.html

List of Ingredients




2 teaspoons yeast
1 cup water (100 to 115 F.)
1 tablespoon honey
1 1/4 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons semolina or corn meal
1 cup unbleached all purpose flour
2 cups unbleached bread flour
olive oil or cooking spray to grease

Recipe



Place water, yeast, honey, olive oil, semolina (or corn meal) and bread
flour in a large bowl or electric mixing bowl with a dough hook. Stir
to blend and let rest a moment of two. Stir in salt, than remaining
all-purpose flour to make a soft dough. Knead with dough hook or by
hand to form a soft, but not-too sticky dough (8-12 minutes). Remove
from bowl, lightly oil or spray top of dough and allow to rest, covered
with a tea towel, for about 45 minutes.

Deflate dough very gently before using and allow dough to rest for
another 15 minutes. Otherwise, you may refrigerate the dough in an
oiled plastic bag for up to two days.

Flatten dough gently to make a generously 15 inch round. Sprinkle a
large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking
sheet lightly with semolina or cornmeal. Dimple top of dough with
fingertips. Drizzle with olive oil, dust with salt and coarse black
pepper and shavings of fresh garlic or sauteed onions.

Preheat grill to "Medium". Place baking sheet or pan on grill and close
cover. Allow bread to "set up" a couple minutes. Reduce heat to
"Low". With a metal spatula, ease bread directly onto grill. Bake
until done (another 5-8 minutes). If at any time, the bread seems to be
cooking too quickly, reduce heat.

If you want this dough ready for supper and are out all day, use only
1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine)
and allow for a long rise throughout the day.