Grilled Focaccia Bread
Grilled Focaccia Bread with a crisp crust is a light and fluffy bread with the most delicious garlic and rosemary topping. A quick rising yeast bread that is so simple to make on the grill. It’s a great addition to just about any meal.
Focaccia is Italian flat bread that is really similar to pizza dough. We often make grilled pizza and grilling homemade focaccia bread is just as easy.
Grilled Focaccia Bread ~ Italian Flat Bread
Homemade bread really adds something special to any meal on the grill and this easy focaccia makes great flat bread Chicken Pesto Sandwiches. Once you give it a try, you’ll be making it all the time.
Ingredients Needed:
- Warm Water
- Quick Rising Yeast
- Sugar
- Olive Oil
- Bread Flour ~ All purpose will work too.
- Kosher Salt
- Minced Garlic
- Rosemary ~ Fresh or dried.
- Dried Onion Flakes
- Flake Sea Salt ~ For the topping, kosher salt works too.
- Crushed Chile Flakes
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How to Make Focaccia Bread:
- To make the yeast dough, grab a large bowl and add warm water. The water should be about 100°, just let your tap water warm up until it feels about the same temperature as your wrist.
- Mix in the sugar and yeast and stir to combine. If you make pizza dough or bread often, get a dough hook for mixing. It’s makes it so easy. Stir in the olive oil.
- Next you’ll start mixing in 2 cups of the flour along with a teaspoon of kosher salt.
- Continue to add flour 1/2 cup at a time as you mix the dough until the dough comes together to form a ball and pulls away from the bowl. The dough will be slightly sticky but should not be dry and crumbly.
- Flour a large cutting board or a clean surface.
- Pour the dough onto the floured surface and knead with your hands for about 3- 5 minutes, adding a bit of flour as needed.
- Form the dough into a ball.
- Mix olive oil with the minced garlic in a small bowl.
- Sprinkle the surface with flour and use a rolling pin to roll the dough into a rectangle about 8 x 10 inches and about 1/4 inch thick.
- Line a flat cookie sheet (without a rim) or large pizza peel with parchment paper. Carefully lay the dough on the parchment.
- Use the tip of your index finger to make indentions all over the dough.
- Brush the dough with the olive oil and minced garlic, spreading evenly.
- Sprinkle with flake sea salt (or kosher salt), rosemary, dried onion flakes and chile flakes.
- Prepare a grill fire to 325° using a pizza stone. If you are using a pellet grill or gas grill, the fire will need to be at 400°.
How to Grill Focaccia Bread:
- Slide the focaccia with the parchment paper onto the pizza stone and cook with the lid closed for 5 minutes.
- Remove the parchment paper, it will slide right out. Turn the focaccia 90 degrees and continue to cook, turning every 5 minutes until bottom is crisp and bread has cooked through. It should be done in about 15- 20 minutes.
- Remove from grill to a the baking sheet.
- Place on a cutting board to slice and serve immediately or at room temperature.
How to Store and Reheat:
- Store cooled focaccia bread wrapped in plastic wrap at room temperature up to 2 days or refrigerated up to 4 days.
- Serve at room temperature or heat in a toasted oven.
If you have been wanting to try baking bread on the grill, this Focaccia Bread is a great one to start with. Serve it up alongside your favorite grilled ribeye steaks, grilled pork chops or make it for the best sandwiches.
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Grilled Focaccia Bread
Grilled Focaccia Bread with a crisp crust is a light and fluffy bread with the most delicious garlic and rosemary topping. A quick rising yeast bread that is so simple to make on the grill. It's a great addition to just about any meal.
Servings: 9 Servings
Calories: 831kcal
Ingredients
- 1 ½ cups warm water 98- 100°
- 2 ¼ teaspoons of quick rise yeast 1 package
- 1 tablespoon sugar
- ¼ cup olive oil
- 3- 4 cups bread flour
- 1 teaspoon kosher salt
For the Topping:
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 tablespoon fresh minced rosemary
- 1 tablespoon dried onion flakes
- ½ teaspoon crushed chile flakes
- cornmeal for dusting the pizza stone
Instructions
- Add water, yeast and sugar to a large mixing bowl, stirring to combine.
- Mix in 1/4 cup olive oil.
- Add 2 cups of flour with 1 teaspoon of kosher salt. Mix together with a dough whisk or wooden spoon.
- Continue adding flour 1/2 cup at a time until dough comes together into a ball and pulls away from the sides of the bowl.
- Flour a clean surface or large cutting board.
- Pour the dough onto the floured surface and knead by folding the dough over onto itself for 3 - 5 minutes or until dough is no longer sticky.
- Flour the board again and use a rolling pin to make an 8 x 10 x 1/4 inch thick rectangle.
- Carefully place the dough onto a piece of parchment paper on a flat cookie sheet, without a rim or a pizza peel.
- Mix 2 tablespoons of olive oil with the minced garlic.
- Use the tip of your index finger or the rounded end of a wooden spoon to make indentions all over the dough.
- Brush the garlic and olive oil all over the dough.
- Sprinkle with rosemary, dried onion flakes, flake salt and chile flakes.
- Prepare a grill fire to 325° using a pizza stone. (400° if using a pellet grill or gas grill.)
- Sprinkle the pizza stone with a light dusting of cornmeal.
- Slide the focaccia dough onto the pizza stone with the parchment paper.
- Close the grill and cook 5 minutes. Pull the parchment paper out from the dough and turn the focaccia 90 degrees. Continue cooking, turning every 5 minutes until the bread is golden brown on the bottom and the bread is cooked through, about 15- 20 minutes.
- Remove from the grill to a cutting board. Slice with a pizza cutter and serve immediately.
Notes
Store cooled focaccia bread wrapped in plastic wrap or in a zip top bag at room temperature up to 2 days or up to 4 days in the refrigerator.
Serve at room temperature or reheat in a toaster oven.
Nutrition
Serving: 1g | Calories: 831kcal | Carbohydrates: 149g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 222mg | Fiber: 6g | Sugar: 3g
