Focaccia Rolls on the Grill

It's summer, it's grilling season, why heat up the house. I put the pizza stone on the gas grill and cooked these outdoors. They pick up a bit of smoky flavour too. It's easy to make the dough in the food processor, but you can pick some up at the grocery store or a local pizza place.


Here's the basic dough recipe ~

• 3 cups flour
• 1 cup warm water
• 1 package dry yeast
  
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 tablespoons olive oil - divided
  
• 1 bunch fresh herbs of your choice
• cornmeal for dusting baking stone
  

Add the sugar and yeast to the warm water and stir. Let sit for 5 minutes. Put the flour in the bowl of a food processor and add the salt and 3 tablespoons of the herbs, chopped. Add 3 tablespoons of the oil to the water. With the processor running, slowly add the water mixture to the flour. When it forms a ball, let the processor run for 1 minute. Place the dough in an oiled bowl, turn to coat. Cover with plastic wrap or a towel and lest rest for 1 hour. Punch down dough and divide into eight equal balls. Fatten to 3 1/2 in discs, brush with olive oil and sprinkle on some fresh herbs. Sprinkle some cornmeal on a platter or sheet pan. Place the rolls on the pan, and let sit while the grill heats. Put a pizza stone on the grill as it heats up with all burners on high. Once heated, turn burners to *medium. Sprinkle the stone with more cornmeal and transfer the rolls to the stone. Put the lid down and cook for 12 to 15 minutes or until golden.

Cooks Note: The grill has hot spots, I moved the rolls around halfway through. After about 12 minutes, mine weren't quite brown enough, so I checked the bottoms to make sure they weren't scorched and left them in till they were golden.

I've also baked these in the oven on a pizza stone, 450ºF for about the same time.

*Grills vary... I have one with a thermometer, and with all burners on medium, it stayed at a pretty consistant 475ºF.