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Party/Picnic/BBQ/Fiesta Recipes from www.
EagleKnights.com
Focaccia-Italian
Flatbread - On The Grill
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
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.
This recipe is a good way to begin breads-on-the-grill baking. Recipe from
http://www.betterbaking.com/breadgrillrec.html
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