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