Grilled Olive and Feta Stuffed Focaccia |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks. Ingredients:
1 1-pound package purchased fresh whole wheat pizza dough |
2/3 cup coarsely crumbled feta cheese |
1/2 cup golden raisins |
1/3 cup diced pitted kalamata olives |
1 teaspoon chopped fresh rosemary, divided |
1/2 teaspoon flaked sea salt (such as maldon), divided |
all purpose flour |
extra-virgin olive oil |
Directions:
1. Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
2. Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
3. Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.
4. Per serving: Calories (kcal) 231.7, % Calories from Fat 25.5, Fat (g) 6.6, Saturated Fat (g) 2.1, Cholesterol (mg) 11.1, Carbohydrates (g) 36.5, Dietary Fiber (g) 2.9, Total Sugars (g) 10.1, Protein (g) 9.0 Nutritional analysis provided by Bon Appétit
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