Grilled focaccia bread transforms ordinary Italian bread into an extraordinary treat with a smoky flavor, crispy exterior, and pillowy interior that’s ready in just 30 minutes with minimal ingredients.
Grilled Focaccia Bread
Grilled focaccia isn’t just a side dish – it’s a game-changer for your summer cooking repertoire. This Italian bread transforms on the grill, with beautiful char marks, an irresistible smoky flavor, and a perfect contrast between its crispy exterior and tender, airy interior.
While many home cooks are hesitant to put bread directly on the grill, this technique is actually simple and results in a showstopping bread that’ll impress at any gathering. Plus, cooking outdoors keeps your kitchen cool during hot summer months.
The beauty of grilled focaccia lies in its versatility. You can start with store-bought dough or make your own homemade cheese bread dough as a base, then customize it with your favorite toppings and herbs.
Ingredients
- 1 pound store-bought or homemade focaccia dough
- 3 tablespoons olive oil, divided
- 2-3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon flaky sea salt
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Tools Used to Make Grilled Focaccia Bread
- Gas or charcoal grill
- Large mixing bowl
- Pastry brush
- Grill spatula or tongs
- Cutting board
- Sharp knife
- Baking sheet or plate (for transporting to/from grill)
- Small bowl for oil mixture
How to Make Grilled Focaccia Bread
- Prepare the dough: If using store-bought dough, let it come to room temperature. If making homemade, prepare according to your recipe and allow it to rise.
- Preheat the grill: Set up your grill for direct cooking over medium heat (around 350-400°F). Oil the grates well to prevent sticking.
- Shape the dough: On a lightly floured surface, gently stretch the dough into a rough rectangle or oval about ½-inch thick. Don’t worry about perfect shapes – the rustic look is part of the charm!
- Create dimples: Use your fingertips to press dimples all over the dough surface. These will help hold the oil and seasonings.
- First coating: Brush one side of the dough with 1 tablespoon of olive oil.
- Grill first side: Place the dough oil-side down on the preheated grill. Close the lid and cook for 2-3 minutes until grill marks appear and the bottom is golden brown.
- Prepare herb oil: While the first side cooks, mix the remaining 2 tablespoons of olive oil with minced garlic, rosemary, and thyme in a small bowl.
- Flip and season: Brush the top with the herb-oil mixture. Using tongs or a spatula, carefully flip the focaccia.
- Grill second side: Cook for another 2-3 minutes with the lid closed until the bottom develops nice grill marks and the bread is cooked through.
- Finish and serve: Remove from grill, sprinkle with flaky salt and optional Parmesan cheese or red pepper flakes. Let cool slightly before slicing.
For a sweeter variation, try pairing this with a dessert like cherry hand pies for a perfect summer meal.
Serving Grilled Focaccia Bread
Grilled focaccia is incredibly versatile when it comes to serving. Here are some delicious ways to enjoy it:
- As an appetizer: Slice into strips and serve with olive oil and balsamic vinegar for dipping. It’s perfect alongside a whipped ricotta hot honey dip.
- For sandwiches: Cut into squares and slice horizontally to create amazing sandwich bread. Try filling it with ingredients from California turkey club wraps for a fresh summer meal.
- With soups and salads: Serve alongside your favorite soup or a refreshing vibrant spring salad with lemon vinaigrette for a complete meal.
- As a side dish: Pair with grilled proteins like crispy buttermilk fried chicken or BBQ pineapple chicken kabobs.
- As a base for bruschetta: Top slices with a delicious creamy bruschetta dip for an elevated appetizer.
For best results, serve grilled focaccia while still warm or at room temperature within a few hours of grilling.
Frequently Asked Questions
Can I make grilled focaccia ahead of time?
Yes! You can grill the focaccia up to 4 hours before serving. Store at room temperature wrapped loosely in foil. Reheat on the grill for 1-2 minutes per side if desired.
What if I don’t have fresh herbs?
Dried herbs work well too! Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead of fresh. You can also try other herbs like oregano or basil.
Can I use a grill pan instead of an outdoor grill?
Absolutely! A cast iron grill pan works wonderfully. Heat it over medium-high heat and follow the same instructions.
Will my dough stick to the grill?
If you oil both the grill grates and the dough well, sticking shouldn’t be an issue. Make sure your grill is properly preheated before adding the dough.
Can I make this with whole wheat dough?
Yes, though whole wheat dough may yield a denser texture. Consider using a 50/50 blend of whole wheat and all-purpose flour for best results.
Final Thoughts
Grilled focaccia transforms simple bread into a showstopping dish that’s perfect for summer entertaining. Master this technique and wow your guests with flavorful, artisan-style bread – straight from your backyard grill!
