Grilled Vegetable Focaccia Recipe

Name: Grilled Vegetable Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package active dry yeast (about 2 1/4 teaspoons); 4 teaspoons sugar; 1 1/3 cups warm water (100u00b0 to 110u00b0); 1/4 cup extravirgin olive oil, divided; 3 cups all-purpose flour (about 13 1/2 ounces); 2 teaspoons dried oregano; 1 1/2 teaspoons salt, divided; 1/2 teaspoon fennel seeds; Cooking spray; 2 tablespoons balsamic vinegar; 6 ounces zucchini, cut into (1/4-inch- thick) slices; 1 yellow bell pepper, seeded and quartered; 1 red onion, cut into (1/4-inch-thick) slices; 1/2 teaspoon freshly ground black pepper; 1/4 cup shredded Romano cheese; 1/4 cup thinly sliced fresh basil

Servings: persons

1 package active dry yeast (about 2 1/4 teaspoons)
4 teaspoons sugar
1 1/3 cups warm water (100u00b0 to 110u00b0)
1/4 cup extravirgin olive oil, divided
3 cups all-purpose flour (about 13 1/2 ounces)
2 teaspoons dried oregano
1 1/2 teaspoons salt, divided
1/2 teaspoon fennel seeds
Cooking spray
2 tablespoons balsamic vinegar
6 ounces zucchini, cut into (1/4-inch- thick) slices
1 yellow bell pepper, seeded and quartered
1 red onion, cut into (1/4-inch-thick) slices
1/2 teaspoon freshly ground black pepper
1/4 cup shredded Romano cheese
1/4 cup thinly sliced fresh basil

1
Dissolve yeast and sugar in 1 1/3 cups warm water and 2 tablespoons oil in a large bowl; let stand 5 minutes.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 2/3 cups flour, oregano, 1 teaspoon salt, and fennel seeds; stir well. Add flour mixture to yeast mixture, stirring to combine. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), 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.) Press dough out onto a jelly-roll pan coated with cooking spray. Cover and let rise for 30 minutes.
3
Preheat grill.
4
Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl. Brush oil mixture evenly over zucchini, bell pepper, and onion. Sprinkle with remaining 1/2 teaspoon salt and black pepper. Place vegetables on a grill rack coated with cooking spray. Grill zucchini 4 minutes on each side or until cooked through. Grill bell peppers and onions 6 minutes on each side or until tender. Remove vegetables from grill. Cool completely. Cut bell peppers into 1/4-inch-thick strips.
5
Preheat oven to 425u00b0.
6
Arrange vegetables evenly over surface of dough, and sprinkle with cheese. Bake at 425u00b0 for 27 minutes or until golden. Sprinkle with basil. Transfer to a wire rack; cool 10 minutes before serving.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package active dry yeast (about 2 1/4 teaspoons), 4 teaspoons sugar, 1 1/3 cups warm water (100u00b0 to 110u00b0), 1/4 cup extravirgin olive oil, divided, and more.

Yes, Grilled Vegetable Focaccia falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Focaccia

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