Bread on the Grill

We try to use the oven as little as possible in the summer because we don't have central air conditioning. I've been experimenting with baking bread on the grill. I don't think that I have the recipe perfected quite yet but here is what I have so far.

3 cups flour
1 1/3 cups water
1 1/2 tsp salt
1 1/2 tsp rapid rise yeast

Combine all the dry ingredients and mix together. If you don't have rapid rise yeast, use regular yeast and dissolve it in the water instead of adding it to the flour. Mix in the water until there is no dry flour left. It will look like a mess with lots of lumps. Let it sit for 30 min. Mix in the mixer or by hand for a few minutes until the dough is more uniform. Letting the dough sit for a half an hour before you knead makes it so you don't have to knead as much (this is called an autolyse). Let the dough rise for 90 min to a few hours. You can also put it in the refrigerator for up to 24 hours, and it will rise in there. When you're ready to bake the bread, turn on your grill on high. Flour a clean surface you can put the dough on and shape it to about a 9 by 12 inch rectangle. This will make a focaccia like bread. I cook mine in a 9 by 12 inch pan, but you could do it on a large sheet pan also (it just won't reach to the edges). Once you have shaped the dough, spread a couple tablespoons of olive oil on the pan, place the dough on the pan, and put it in the grill with the lid down. You won't want the pan directly on the grill because it will scorch the bottom of the bread. I put a pizza stone in the grill while it is heating up, but I think an upside down sheet pan on the grill first with the pan and the dough on top of that would probably work also. It takes about 15 mins to bake. Make sure the top and bottom of the bread are golden brown. I also like to put mozzerella cheese on top before I put it in the grill to make cheesy bread. Enjoy!