Grilled Veggie Focaccia

Grilled Veggie Focaccia
Servings: 6 Prep 20 mins Grill 9 mins

Ingredients

  • 2 cups flour
  • 1 teaspoon rapid-rise yeast
  • 1 teaspoon minced fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 cup warm water (120 degrees F to 130 degrees F)
  • 3 tablespoons olive oil
  • 1 small zucchini, trimmed and sliced lengthwise into planks
  • 1 small red onion, peeled and cut into 1/4-inch thick slices
  • 3 tablespoons prepared balsamic vinaigrette salad dressing
  • 1 medium tomato, cored and thinly sliced
  • 1/2 cup grated asiago cheese

Make It

1. Mix flour, yeast, rosemary, salt and sugar in a food processor. Pulse to evenly blend. Add warm water and oil and pulse until dough comes together in a ball.

2. Pulse dough with an on and off motion to knead, about 30 seconds. With lightly oiled hands, transfer dough to a lightly oiled bowl, turning to coat. Set aside to rest while preparing veggies.

3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Place zucchini slices in a medium-size bowl. Secure onion slices with toothpicks, to keep rings from separating while grilling. Add to bowl with zucchini, and toss with balsamic vinaigrette.

4. Grill veggies, 2 minutes per side until tender and nicely marked. Transfer to cutting board; cool slightly, removing toothpicks from onions.

5. While vegetables cool, pat out dough to a 12 x 8-inch rectangle. Brush with 1 tablespoon oil, and transfer, oil side down, to grill.

6. Grill dough 3 minutes, or until dry on top and lightly browned on the bottom. Brush top with remaining tablespoon oil and flip over using a set of tongs and large spatula.

7. Top dough with sliced tomato and 1/4-cup cheese. Chop the vegetables, and sprinkle over dough. Top with remaining 1/4-cup shredded cheese and close lid on grill. Cook for 2 minutes, or until cheese is melted. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 10, chol. (mg): 8, sat. fat (g): 3, carb. (g): 38, fiber (g): 2, pro. (g): 8, sodium (mg): 434, Percent Daily Values are based on a 2,000 calorie diet.