Focaccia bread is surprisingly simple to make, yet it works as a delicious appetiser for almost anything. Our version can be baked on your BBQ and uses sea salt, thyme and rosemary to provide a gorgeous, subtle flavour. If you’ve never tried baking on your barbecue before, our focaccia recipe is a great way to start.
Serves: 5
Focaccia Bread
- Prep Time
- 30 min.
- Cooking Time
- 25 min.
- Method
- Indirect
- Prep Time
- 30 min.
- Cooking Time
- 25 min.
- Method
- Indirect
Ingredients
- 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
Instructions
- 01Combine the water, salt and yeast in a bowl. Add the durum flour and mix until the dough has a soft consistency.
- 02Add the Italian flour and mix for another couple of minutes (the dough should be pretty wet).
- 03Remove 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.
- 04Cover the dough and let it rise for 1 hour.
- 01Prepare the grill for indirect high heat.
- 02Drizzle olive oil over the bread, sprinkle with sea salt and bake for approx. 25 min. until golden and crispy.
- 01Try 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.
In the Kitchen:
At the Barbecue:
Serving Suggestion:
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.
Ingredients
- 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
Instructions
- 01Combine the water, salt and yeast in a bowl. Add the durum flour and mix until the dough has a soft consistency.
- 02Add the Italian flour and mix for another couple of minutes (the dough should be pretty wet).
- 03Remove 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.
- 04Cover the dough and let it rise for 1 hour.
- 01Prepare the grill for indirect high heat.
- 02Drizzle olive oil over the bread, sprinkle with sea salt and bake for approx. 25 min. until golden and crispy.
- 01Try 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.
In the Kitchen:
At the Barbecue:
Serving Suggestion:
Focaccia bread is surprisingly simple to make, yet it works as a delicious appetiser for almost anything. Our version can be baked on your BBQ and uses sea salt, thyme and rosemary to provide a gorgeous, subtle flavour. If you’ve never tried baking on your barbecue before, our focaccia recipe is a great way to start.
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.
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