Looking for something different to make using your grill? Create a flavorful and beautiful focaccia, a flat Italian bread made with yeast and olive oil and flavored with herbs and more. Check out our recipe below for an artichoke, red onion, and olive focaccia.
Here are some grilling tips to help you be successful. You may need to tweak some of our directions and tips to fit your grill.
- You want consistent and indirect heat.
- Do not open the grill door or remove the grill cover while baking your bread because this will cause a loss of heat.
- Use a temperature probe to monitor when your bread is done baking such as the Taylor Digital Cooking Probe Thermometer. Insert the temperature probe in your dough, close the grill cover and do not open the grill cover until your bread temperature is 190-210°F.
- In general, decrease baking temperature by 25°F and increase baking time by 5-10 minutes.
WHAT TYPE OF BAKING PAN TO USE?
Recommended baking pans are a rimmed half sheet baking sheet, 9x13" baking pan, or 13x18" rimmed baking sheet for a thinner focaccia.
WHAT TYPE OF GRILL DO YOU HAVE?
Wood pellet grills such as Traeger and RecTeq are great grills for baking focaccia made with Wild About Bread™ because of consistent heat. Bake at 400°F for 27-35 minutes or done.
Gas grills: If you have multiple burner controls, turn off the middle burner or one of the burners to create indirect heat. Set the heat to 400°F. Place the dough on the part of the grate without the lit burner and bake for 27-35 minutes or done.
Charcoal grills: Do not bake bread directly over charcoal. Your bread will burn on the bottom. To create indirect heat using charcoal, arrange your charcoal around the edges of your grill. Place your dough in the middle of the grill, close cover and bake for 27-35 minutes or done. Do not open the grill cover.
Focaccia on the Grill!
1 Loaf, 10-12 Servings
1 Cup Water, warm
2/3 Cup Olive oil, divided
1 Packet Yeast
1 teaspoon Oregano, dry, or Italian herbs, dry
1 Tablespoon Basil, dry
2 oz. Butter, soft, not melted
1 Bag Wild About Bread™ mix
1/2 a 12 oz jar of quartered artichoke hearts - cut in half lengthwise
1/2 small Red onion cut in strips (not too thin, they dry out)
12 small Green olives cut in half
12 small Black olives cut in half
Prepare your grill according to above directions. Determine when you need to have your grill ready.
Pour warm water and1/3 cup olive oil in to PrepPal™, add yeast packet and whisk well until yeast is dispersed.
Add softened butter, basil, oregano or Italian herbs, and whisk well to mix.
Add Wild About Bread™ mix. Cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated. Scrape down sides, bottom and top of the PrepPal™.
Cover and snap two of the five snaps. Set PrepPal™ in warm place until dough has doubled in size, approximately 2 to 3 hours.
Pour remaining 1/3 cup of oil into a quarter-sized sheet pan, jelly roll pan or 9” x 13”* pan, spreading oil over bottom and up sides of pan.
Scrape the dough into prepared pan. Spread edge to edge using fingers to both ‘dimple’ the dough and spread dough evenly to the edges.
Turn dough over in pan, thereby oiling both sides. Press dough out again, dimpling and spreading into corners.
Sprinkle dough with salt to taste if desired, add the artichoke hearts, red onion, green olives, and black olives.
Press spices down into dough using fingertips to dimple dough all across pan.
Bake in your grill according to directions above over indirect heat for 25-35 minutes or until the underside and top of focaccia is a rich golden brown. Check crust bottom first by lifting with metal spatula. If browning too quickly on top, cover with square of aluminum foil. Remove from grill and immediately sprinkle top with both of the fresh herbs, thereby releasing all essential herb oils into the focaccia.
Cool before cutting into squares.
*Use a 13x18 inch sized pan for a thinner focaccia!