Skip the cheese, grill a focaccia

(Fresh off the grill, focaccia has a smoky flavor /Larry Crowe photos, The Associated Press)

When temperatures rise, grilling a pizza outdoors will keep the kitchen cool in summer.
This weekend is Memorial Day, and although summer is weeks away, the grilling season is well under way.

Today’s Busy Cook in the Poughkeepsie Journal offers recipes for grilling and more.
This recipe, from Jim Romanoff of The Associated Press, transforms pizza to a more healthful status by eliminating the cheese, turning it into a flavorful focaccia with Kalamata olives. It also can be topped off with a variety of vegetables, sun-dried tomatoes, herbs and a drizzle of olive oil. But the focaccia stands on its own and would make a great bread to serve with whatever you might be grilling up for the holiday weekend.

Grilled Summer Herb and Olive Focaccia

Start to finish: 1 hour (25 minutes active)
Servings: 8

For the dough:

1. 1 1/2 cups all-purpose flour
2. 1/2 cup whole wheat flour
3. 1 package (2 1/4 teaspoons) quick-rising yeast
4. 1 teaspoon salt
5. 1/2 teaspoon sugar
6. 1 teaspoon extra virgin olive oil
7. 3/4 warm water

For the topping:

1. 1/4 cup pitted and chopped Kalamata olives
2. 2 tablespoons extra virgin olive oil
3. 1 tablespoon chopped fresh rosemary
4. 1 tablespoon chopped fresh thyme

• In a food processor with a bread blade, combine both 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.
• Process 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 two 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 the cooler side of the grill, brush with olive oil, 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.
• Cut each focaccia in half to serve.
  

Nutrition information per serving (values are rounded to the nearest whole number): 158 calories; 55 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 23 g carbohydrate; 3 g protein; 1 g fiber; 407 mg sodium.