Art of Grilling Focaccia

Art of Grilling Focaccia

 

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. 

 IN GENERAL

  • 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.

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