• People

    Serves : 5

  • Prep Time

    30 min.

  • Cooking Time

    25 min.

  • Method



the Ingredients

Focaccia  Bread 346X318
  • 800g Italian flour (tipo 00)
  • 250g durum flour
  • 30g fresh yeast (approx. 10g dry yeast)
  • 20g sugar
  • Sea salt
  • 600ml water
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • Olive oil


    In the Kitchen:

  • 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.
  • Serving Suggestion:

  • 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.

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