Grilled Vegetable Focaccia

Name: Grilled Vegetable Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons package active dry yeast (about; 2 Tbsps balsamic vinegar; 1 teaspoons freshly ground black pepper; 59 milliliters extravirgin olive oil, divided; 1 teaspoons fennel seeds; 383 grams cups all-purpose flour (about; 59 milliliters thinly sliced fresh basil; 2 teaspoons dried oregano; 1 red onion, cut into (1/4-inch-thick) slices; 59 milliliters shredded Romano cheese; 2 teaspoons salt, divided; 4 teaspoons sugar; 315 milliliters warm water (100° to 110°); 1 yellow bell pepper, seeded and quartered; 170 grams zucchini, cut into (1/4-inch- thick) slices

Grilled Vegetable Focaccian is a vegetarian bread. This recipe makes 12 servings with 189 calories, 5g of protein, and 6g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of active yeast, onion, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Dissolve yeast and sugar in 1 1/3 cups warm water and 2 tablespoons oil in a large bowl; let stand 5 minutes.

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Sugar

Water

Yeast

Cooking Oil

Equipment you will use

Bowl

Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 2 2/3 cups flour, oregano, 1 teaspoon salt, and fennel seeds; stir well.

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Fennel Seeds

Oregano

All Purpose Flour

Salt

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).

Ingredients you will need

Dough

All Purpose Flour

Yeast

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), 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.

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Cooking Spray

Dough

Jelly

Roll

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Bowl

Frying Pan

Preheat grill.

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Grill

Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl.

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Balsamic Vinegar

Cooking Oil

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Bowl

Brush oil mixture evenly over zucchini, bell pepper, and onion.

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Bell Pepper

Zucchini

Onion

Cooking Oil

Sprinkle with remaining 1/2 teaspoon salt and black pepper.

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Salt And 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.

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Cooking Spray

Bell Pepper

Vegetable