Grilled Olive Focaccia

By jads8627

Ingredients

• FOR THE TOPPING:
• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1 package (2 1/4 teaspoons) quick-rising yeast
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon extra-virgin olive oil
• 3/4 cup arm water
• 1/4 cup pitted and chopped Kalamata olives
• 2 tablespoons extra-virgin olive
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Details

Adapted from pillsbury.com

Preparation

Step 1

In a food processor with a bread blade, combine flours, the yeast, salt and sugar. Pulse to mix.
In a measuring cup, combine the oil and water. With the food processor running, gradually pour the liquid through the feed tube. If the mixture is too dry, add 1 to 2 tablespoons of additional warm water. Processes until the dough forms a ball, then process for 1 minute more to knead
Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 15 minutes before rolling.
Coat a large baking sheet with cooking spray. Cut the dough into 4 pieces and roll out into circles. Sprinkle each piece of dough with some of the olives, then fold in half and then in quarters to incorporate the olives into the dough. Roll each ball of dough out again into a circle and place on the prepared baking sheet. Cover with a clean dishtowel and let rise at room temperature for 20 minutes.
Meanwhile, heat a gas grill to high on one side and medium-low on the other.
Set 2 of the dough circles on the hot side of the grill and cook until the underside is golden-brown, about 6 to 8 minutes. Keep a close eye on the color as grill temperatures vary widely.
Using tongs, flip the crusts to cooler side of the grill, brush with the olive oil, and sprinkle with some of the herbs and close the lid of the grill. Cook, rotating once or twice, until hot and crisp. Repeat with the remaining pieces of dough, olive oil and herbs.