Serves: 4
Total Calories: 536

FOR THE DOUGH:
1 envelope yeast, active dry
1 cup water, warm
1 1/2 teaspoons sugar
3 tablespoons olive oil
1 1/2 teaspoons salt
3 1/4 cups flour, unbleached all-purpose, plus more for dusting
1/4 cup cornmeal, fine, for dusting
TO FINISH THE BREADS:
3 tablespoons sesame seeds
1 tablespoon salt, coarse (kosher or sea)
3 to 4 tablespoons olive oil, for brushing

1. Combine the yeast with the water and sugar in a large bowl and let stand until foamy, about 10 minutes. Stir in 2 tablespoons oil, the salt, and 3 cups flour to form a dough that comes away from the sides of the bowl. Add more flour if necessary.

2. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or in a mixer fitted with the dough hook add flour, if necessary. The dough should be soft and pliable, but not sticky. It should take 6 to 8 minutes.

3. Use some of the remaining tablespoon of oil to oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover loosely with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours.

4. Punch down the dough and roll it into a cylinder about 2 inches in diameter. Cut the cylinder into 8 equal pieces. Roll each piece of dough into a ball and keep covered with a damp kitchen towel.

5. When you are ready to roll out the breads, preheat the grill to high.

6. Lightly dust the work surface and rolling pin with flour. Roll out the balls one at a time (keeping the others covered) to form circles 6 inches in diameter and 1/4 inch thick. Lightly dust the circles with cornmeal and stack them on a plate with a piece of plastic wrap or waxed paper in between. For the best results, finish rolling out the breads not more than 15 minutes before you plan to cook them.

7. To finish the focacce, combine the sesame seeds and salt in a small bowl. Lightly brush the top of each focaccia with oil and sprinkle with the sesame mixture. When ready to cook, place a few at a time, oiled side down, on the hot grate. Brush the top with more oil and sprinkle with more sesame mixture. Cook the focacce until their bottoms are nicely browned and blistered, 2 to 4 minutes. Turn with tongs and cook the second side, 2 to 4 minutes more. Cook all the focacce in this fashion and serve.

Makes 8 focacce serves 4 to 8

Nutritional Facts:

Serves: 4
Total Calories: 536
Calories from Fat: 180

More Recipes from the The Barbecue Bible Cookbook:
Bruce Frankel's Grilled Bread
Catalan Tomato Bread / Pa Amb Tomaquet
Grilled Bread With Garlic Cilantro Butter
Grilled Focaccia
Grilled Garlic Bread Fingers
Grilled Pita Chips
Jamaican Fry Bread / Festivals
Papadoms Cooked Over The Coals
Tandoori-Baked Flat Breads / Naan
Tuscan Grilled Garlic Bread / Bruschetta