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1
Pour 1/4 cup warm water into large bowl.
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2
Sprinkle yeast over; stir to blend.
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3
Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
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4
Stir 1 1/2 cups room-temperature water and salt into yeast mixture.
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5
Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms.
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6
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes.
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7
Oil large bowl.
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8
Add dough; turn to coat.
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9
Cover bowl with plastic wrap.
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10
Let rise in warm area until doubled in volume, about 50 minutes.
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11
Punch dough down; turn out onto floured surface.
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12
Divide dough into 4 equal pieces; knead each briefly until smooth.
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13
Cover with towel; let rise until almost doubled, about 30 minutes.
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14
Prepare barbecue (medium-high heat).
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15
Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle.
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16
Transfer to floured baking sheet.
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17
Brush top with oil.
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18
Place oiled side down on barbecue.
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19
Grill until bottom is golden, about 2 1/2 minutes.
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20
Brush top with oil.
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21
Using tongs, turn bread over; grill until second side is golden, about 2 minutes.
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22
Transfer to baking sheet.
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23
Brush bread with oil.
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24
Repeat with remaining dough pieces.
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25
(Can be made 4 hours ahead.
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26
Cover with foil; let stand at room temperature.
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27
Before continuing, prepare barbecue; use medium-high heat.)
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28
Sprinkle Parmesan and Fontina over breads.
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29
Top each with tomato slices, corn kernels, parsley and jalapeno.
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30
Drizzle with oil.
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31
Place breads on barbecue; cover loosely with foil.
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32
Grill until cheese melts, watching closely, about 2 minutes.
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33
Cut each bread into pieces; serve warm.
