Posted on January 21, 2016

Grilled Focaccia Bread

Here’s a savoury bread that comes in handy when you have a gang to feed at lunchtime. We like to slice the loaf horizontally and then fill it with layers of mayo, Dijon mustard, salami, provolone cheese and tomato slices then simply slice the whole loaf into sandwich sections. Focaccia is also a great accompaniment for a rustic meal. Let your guests simply tear off chunks of the bread to dip in a mixture of good quality olive oil and balsamic vinegar. Because this bread is flat and thinner than a regular loaf of bread it’s not the best candidate for freezing. Not a problem in our house; focaccia is never around long enough to see the freezer!

Print Recipe

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Repeat steps 5 & 6 with the second piece of dough.
  8. Preheat the Memphis Pellet Grill to 375 F.
  9. 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.
  10. Cool on wire racks.