A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Grilled Asiago Rounds

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

How do you get fresh, warm bread in July without overheating the kitchen? Mix up some dough and fire up the grill, that's how! 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. Once you have the rounds ready to grill, cooking all 16 mini loaves should take less than 20 minutes. Then everyone can sit down and dig in! See the video of these breads being made at how2heroes.

View step-by-step
directions on our blog

Connect with us

At a glance

16 small breads
Nutrition information


Choose your measure:

Overnight starter


  • All of the starter
  • 3/4 cup plus 2 tablespoons water
  • 1/2 cup semolina
  • 2 teaspoons instant yeast
  • 3 tablespoons olive oil
  • 2 1/4 cups King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons salt
  • 1 1/2 cups freshly grated asiago cheese
  • 2 tablespoons dried parsley, or 1/4 cup chopped fresh
  • Olive oil spray for grilling


  1. For the starter: In a small bowl, combine the flour, water, and yeast. Cover and let sit at room temperature for at least 8 hours, or overnight.
  2. To make the dough: In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth.
  3. 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).
  4. 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.
  5. 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 while you make sure the grill is hot and clean. You can refrigerate the dough, covered, for up to 3 hours at this point, if you need to adjust your timing or want to prep things ahead of time.
  6. To grill the bread: Flatten the balls of dough to 4" rounds about 1/4" thick. Spray the dough lightly with some olive oil, and place it on a medium-hot section of the grill. 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.

Nutrition Information

  • Serving Size 74g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 208
  • Calories from Fat 61
  • Total Fat 7g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 9mg
  • Sodium 327mg
  • Total Carbohydrate 25g
  • Dietary Fiber 4
  • Sugars 1g
  • Protein 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.