- 1 packet of yeast (2 ¼ tsp)
- ½ tsp sugar
- 1 C lukewarm water
- 2 C unbleached white flour
- 1 tsp Kosher salt
- 3 T olive oil
- 3 tsp fresh rosemary leaves, minced (or 2 tsp dried)
- Dissolve sugar in the warm water and sprinkle the yeast overtop. Set aside for five minutes or until the yeast is completely dissolved and frothy.
- Add 1 C of flour, 2 T of the olive oil, ½ tsp of the Kosher salt, 1 ½ T of the minced rosemary (reserve the remaining olive oil, salt and rosemary for later use). Beat for 2 minutes using a hand mixer. * Please note if you use dried rosemary use a mortar & pestle to grind the rosemary “needles” into smaller & softer pieces. You can also use a clean coffee grinder for chopping and grinding spices and herbs.
- Slowly add the remaining flour, a bit at a time while mixing by hand. When the dough starts to form into a ball turn it out onto a clean lightly floured surface. Knead the dough for 5 - 10 minutes until it becomes smooth and elastic. Continue to dust the counter with flour as needed during the kneading process, to keep the dough from sticking to the surface.
- Lightly oil a bowl and place the dough inside, swirling it around so it becomes completely coated with oil. Place in a warm, draft-free spot, loosely covered with a clean towel. Let the dough rise for 45 minutes – 1 hour or until doubled in bulk.
- Punch down the dough and divide into two equal sized pieces. Lightly flour your working surface again. Form one of the dough pieces into a round ball and flatten it slightly using the palm of your hand to form a disc shape. Roll the dough disc out into an oblong shape about 2 ½ inches thick, 6 inches wide and 12 inches long.
- Carefully move the rolled out dough onto a parchment lined cookie sheet. Using your finger poke holes about every 3 inches across the surface of the dough. Use half of the remaining olive oil to brush across the surface of the dough. Sprinkle with ½ the remaining rosemary and Kosher salt flakes. Cover loosely with plastic wrap and set aside in warm place to double in bulk (about 45 minutes).
- Repeat steps 5 & 6 with the second piece of dough.
- Preheat the Memphis Pellet Grill to 375 F.
- Place the cookie sheets on the middle rack of the pre-heated grill, close the lid and bake the focaccia for 25 minutes or until it is lightly browned and the crust sounds hollow when you give it a tap.
- Cool on wire racks.
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