android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

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

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

Instructions

    This deliciously baked barbecued bread is the perfect appetiser for any meal!

    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 and press sprigs of fresh rosemary and thyme down into the dough.
    • 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.

    Tip: Try adding (sun-dried) tomatoes and olive to the batter for variation.

Ingredients
Instructions

What do you need?

Recommended Tools