This dough makes plenty of flavorful, small round loaves, perfect for tearing apart and dipping into a spread, or topping with some zucchini caponata for a quick small meal.
Recipe adapted from King Arthur Flour. For more information, visit kingarthurflour.com.
In a small bowl, combine the flour, water, and yeast. Cover and let sit at room temperature for at least 8 hours, or overnight.
In the bowl of your mixer or the bucket of your bread machine, combine the starter (first three ingredients from the first step), water, semolina, yeast, and olive oil, stirring until the mixture is smooth.
Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it’s smooth and springy (or use the dough cycle on your bread machine).
Let the machine finish its cycle, or place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes. It should look like this.
After the dough has risen, turn it out onto a lightly floured surface and divide it into 16 pieces. Roll each piece into a ball and let the dough rest for 10 minutes.
Set the EGG for direct cooking at 400°F/204°C.
Flatten the balls of dough to 4″ rounds about 1⁄4″ thick. Spray the dough lightly with some olive oil, and place it on the grid. After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough.