Grilled Focaccia with Sun-Dried Tomato Aioli

I like to keep a package of frozen white bread in my freezer.  It is useful in a variety of recipes.  One of them is grilled focaccia.  This is very easy and even more tasty!  You can always make the dough from scratch.  But, this is a nice and easy short-cut :-)

1 loaf frozen white bread, thawed
1-2 tbsp olive oil
salt
1 tbsp white flour

Preheat the grill on high.  On a smooth surface, sprinkle the flour.  Knead the dough into a round ball.  Begin to roll out the dough into large circle, much like a pizza.  You will want the dough to be about 1/2" thick.  Brush oil on one side of the dough and sprinkle with salt.  Place the dough directly on the grill surface, oil side down.  Brush the top with oil.  After about 1 minute, rotate the dough clockwise about 90 degrees.  Continue to cook for about 2-3 minutes, or until golden brown on the bottom.  Flip the dough over and cook for 2-3 more minutes.  Rotate 90 degrees, cook for an additional 2-3 minutes, and remove from the grill.  Cut the bread into triangles and serve with aioli (see recipe below).
*The amount of cooking time will largely depend on the heat of the grill.  You want to continue to move the bread to avoid burning it while it cooks through.

Sun-Dried Tomato Aioli

1/2 C mayo (you can use light mayo or soy mayo as well)
1 tsp fresh lemon juice
1-2 cloves fresh garlic
1/4 C sun-dried tomatoes (packed in olive oil)
salt and pepper to taste

Place all ingredients into a food processor and blend until smooth.  That's it!  This sauce is great for dipping the bread into, in place of mayo on burgers or sandwiches, and to dip steamed artichokes into.