Grilled Vegetable Focaccia

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1 package active dry yeast (about 2 1/4 teaspoons)

4 teaspoons sugar

1 1/3 cups warm water (100° to 110°)

1/4 cup extravirgin olive oil, divided

3 cups all-purpose flour (about 13 1/2 ounces)

2 teaspoons dried oregano

1 1/2 teaspoons salt, divided

1/2 teaspoon fennel seeds

Cooking spray

2 tablespoons balsamic vinegar

6 ounces zucchini, cut into (1/4-inch- thick) slices

1 yellow bell pepper, seeded and quartered

1 red onion, cut into (1/4-inch-thick) slices

1/2 teaspoon freshly ground black pepper

1/4 cup shredded Romano cheese

1/4 cup thinly sliced fresh basil

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