Combine the water, salt and yeast in a bowl. Add the durum flour and mix until the dough has a soft consistency.
Add the Italian flour and mix for another couple of minutes (the dough should be pretty wet).
Remove the cup from the poultry roaster and line the poultry roaster with baking parchment. Distribute the dough on the bottom of the poultry roaster, stretching it firmly to fit the shape and press sprigs of fresh rosemary and thyme down into the dough, making deep indentations with your fingers across the whole dough, so its completely textured.
Cover the dough and let it rise for 1 hour.
At the Barbecue:
Prepare the grill for indirect high heat.
Drizzle olive oil over the bread, sprinkle with sea salt and bake for approx. 25 min. until golden and crispy.
Try adding (sun-dried) tomatoes and olive to the batter for variation. Eat the focaccia as a side dish accompanying a main, or by itself dipped in some good quality olive oil.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.