Grill up this fantastic flatbread for your next backyard shindig. Once off the grill, cut flatbread into pieces or serve whole and "break bread" together for true conviviality at the table!

Preparation

Combine yeast and ¼ cup warm water, then set aside.

Gently stir together flour and salt in the bowl of a standing mixer using a dough hook attachment. Turn mixer on, then slowly add ¾ cup water, yeast mixture and 2 tablespoons olive oil. Next, add sun-dried tomatoes and 1½ teaspoons rosemary. Process for about 30 seconds until the mixture forms a ball and is slightly sticky to the touch. If the dough is too dry and does not form a ball, add a little of the remaining ¼ cup water.

Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute. Pour 1 tablespoon olive oil into a large bowl and add the dough, turning over once to coat both sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1½ hours, until it doubles in size.

Heat wood-fired or propane grill to medium-high. 

Uncover dough, punch it down, then transfer to a lightly floured work surface. Divide in half, then roll each half to about ½-inch thick. Brush with remaining olive oil and sprinkle with rosemary, pressing it lightly into the dough's surface.

Place flatbread directly onto grill, grilling each side until it is puffed, firm and well-browned, about 2 minutes per side. Serve hot, sprinkled with a little coarse salt and garnished with a couple of fresh rosemary sprigs.