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Grilled Focaccia

bbq

1 cup warm water
1 tablespoon liquid honey
2 teaspoons active or quick-rising dry yeast
2-1/2 cups all purpose flour
2 tablespoons semolina or cornmeal
2 tablespoons olive oil
1-1/4 teaspoons salt
----TOPPING----
2 tablespoons olive oil
2 cloves garlic; minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Romano cheese; grated

In bowl, whisk warm water with honey. Sprinkle in yeast; let stand 10 minutes or until frothy. With wooden spoon, briskly stir in 2-1/4 cups flour, semolina, oil and salt until dough comes away from the side of the bowl. Turn out onto lightly floured surface; knead for 8 to 10 minutes to form soft, slightly sticky dough, dusting with remaining flour as needed. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-- Free spot until doubled in bulk, about 45 minutes. Punch down dough. Stretch out into 12- x 8-inch rectangle about 1/2-inch thick. Stack 2 rimless baking sheets; lightly grease top sheet; cover and let rest 10 minutes. Topping: With back of spoon, press indentations over dough. Drizzle hollows with oil; sprinkle with garlic, salt and pepper. Sprinkle cheese over all. Cover lightly and let rise for 20 minutes or until about 3/4-inch thick. Place baking sheets with dough on grill over medium heat; reduce heat to medium-low. Cover and bake for about 10 minutes or until bottom is browned. Remove from baking sheet, turn over and place top directly on grill. Cover and cook 3 minutes or until top is golden.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 12 pieces

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