Hearty focaccia is a fitting base for a medley of summer vegetables. Grill the vegetables while the dough rises. Try other toppings, such as thinly sliced tomato, on the focaccia.
Cooking Light JUNE 2006
Dissolve yeast and sugar in 1 1/3 cups warm water and 2 tablespoons oil in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 2/3 cups flour, oregano, 1 teaspoon salt, and fennel seeds; stir well. 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). 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.
Combine remaining 2 tablespoons oil and balsamic vinegar in a small bowl. Brush oil mixture evenly over zucchini, bell pepper, and onion. Sprinkle with remaining 1/2 teaspoon salt and black 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. Remove vegetables from grill. Cool completely. Cut bell peppers into 1/4-inch-thick strips.
Preheat oven to 425°.
Arrange vegetables evenly over surface of dough, and sprinkle with cheese. Bake at 425° for 27 minutes or until golden. Sprinkle with basil. Transfer to a wire rack; cool 10 minutes before serving.
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