Grilled Olive And Feta Stuffed Focaccia

• 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

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.

whole wheat pizza dough, feta cheese, golden raisins, olives, fresh rosemary, salt, flour, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-olive-and-feta-stuffed-focaccia-354310 (may not work)