Focaccia on the BBQ: airy bread from the skillet

Why focaccia on the BBQ?

Focaccia is well-suited for the BBQ because the dough is supported by a pan and does not need to go directly on the grate. The hot air cooks the bread, while the pan creates a firm bottom. The subtle flavor of charcoal complements olive oil and rosemary, but heavy smoke is not necessary.

Ingredients for one focaccia

• 500 g bread flour
• 7 g dried yeast
• 10 g salt
• 1 teaspoon sugar
• 380 ml lukewarm water
• 4 tablespoons olive oil, plus extra for the pan and top
• 2 sprigs of rosemary
• Coarse sea salt to taste

Optional toppings

• Cherry tomatoes
• Thin red onion rings
• Olives
• Thin slices of garlic
• Thyme or oregano

Supplies

• Skillet or heat-resistant baking pan of approximately 28 cm
• BBQ with lid
• Setup for indirect heat
• Mixing bowl
• Dough scraper or spatula
• Heat-resistant gloves

Making focaccia dough

1. Mix the ingredients

Mix flour, yeast, and sugar. Add water and two tablespoons of olive oil and stir until no dry flour remains. Then add the salt. The dough is softer and stickier than standard bread dough; do not add extra flour immediately.

2. Give the dough structure

Fold the dough a few times from the edges toward the center. Let it rest for fifteen minutes and repeat this two or three more times. Through resting and folding, the dough develops structure without long, heavy kneading.

3. Let the dough rise

Cover the bowl and let the dough rise until it has clearly increased in volume. Depending on the temperature and yeast activity, this takes about sixty to ninety minutes.

4. Proof in the pan

Grease the skillet or baking pan generously with olive oil. Place the dough inside and gently stretch it toward the edges. Do not force it; let it relax for ten minutes and then stretch it further.

Cover and let it rise for another thirty to forty-five minutes. The dough should feel soft and airy.

Preparing the BBQ

Set up the BBQ for indirect heat at about 200 to 220 °C. If using a kamado, use a heat deflector. For a kettle, place the coals on one side or use two coal baskets. On a gas grill, keep the burner directly under the focaccia off.

Do not place the pan directly over intense coals. The bottom will receive too much heat and turn black before the center is cooked.

Baking focaccia on the BBQ

1. Dimple the dough

Drizzle the dough with olive oil. With wet or oiled fingers, press deep dimples across the surface. Do not press all the air out of the dough.

2. Add toppings

Distribute rosemary and a small amount of coarse sea salt over the top. Lightly press cherry tomatoes, olives, or onion into the dough. Use wet toppings sparingly, otherwise, the center will become heavy and moist.

3. Bake indirectly

Place the pan in the indirect zone and close the lid. Bake the focaccia for about 25 to 35 minutes. Rotate the pan halfway through if your BBQ is hotter on one side.

The bread is ready when the top is golden brown and the edges pull away from the pan. Lift the focaccia carefully to check the bottom. An internal temperature of around 93 to 96 °C can serve as an extra check.

4. Let it cool

Remove the focaccia from the pan after a few minutes and let it cool on a rack. This keeps the bottom crispy. Optionally, brush lightly with olive oil again.

Focaccia on a kamado

Use a heat deflector and place the skillet on the grate. A small air gap between the deflector and the pan prevents excessive bottom heat. Keep the kamado around 210 °C and do not open the lid unnecessarily.

More information about temperature and setups can be found in the complete kamado BBQ guide.

Focaccia on a kettle or gas grill

On a kettle, an indirect zone works with coals on one or two sides. Place the pan in the middle or on the opposite side. On a gas grill, heat the outer burners and place the focaccia above an unlit burner.

A lid thermometer does not always measure the exact temperature of the air around the pan. Therefore, rely primarily on color, the bottom, and doneness.

Common mistakes

• Adding too much flour: the dough becomes dry and the focaccia compact.
• Too little oil in the pan: the bottom sticks and takes on less color.
• Direct heat under the pan: the bottom burns.
• Insufficient proofing: the bread remains flat and heavy.
• Too many wet toppings: the center cooks slowly and becomes gummy.
• Slicing immediately: the crumb needs time to set.

Variations

• Rosemary and sea salt: the classic, simple version.
• Tomato and olive: lightly press halved cherry tomatoes and olives into the dough.
• Onion and thyme: use thin onion rings and fresh thyme.
• Garlic: mix roasted garlic into the oil or add thin slices sparingly.
• Fennel and lemon: use a small amount of fennel seeds and lemon zest after baking.

What to serve with focaccia?

Focaccia pairs well with grilled vegetables, salads, antipasti, chicken, fish, and Italian grilled dishes. Cut the bread into strips for a charcuterie board or horizontally for sandwiches.

Read more about the background of these flavors in the guide to Italian grilling, arrosticini, and grigliata. For a complete menu, you can continue to BBQ side dishes, salads, and planning.

Storing and reheating

Focaccia is best enjoyed on the day it is baked. Store cooled bread in an airtight container. Reheat pieces briefly using indirect heat on the BBQ or in an oven. A bit of olive oil helps make the exterior more supple and fragrant again.

More bread from the BBQ

Check the central guide on baking bread on the BBQ for flatbread, naan, pita, temperature, and dough techniques. All preparations can be found in the overview of BBQ recipes.

Frequently asked questions about focaccia on the BBQ

What temperature should you use?

Bake focaccia using indirect heat at around 200 to 220 °C. Approximately 210 °C is a practical starting point.

Can focaccia be made without a skillet?

Yes. Use a sturdy, heat-resistant baking pan suitable for the temperature of the BBQ.

Why is my focaccia flat?

The dough may not have risen enough, contain too much flour, or was handled too roughly during shaping.

How do you prevent a burnt bottom?

Use indirect heat and, if necessary, place an extra heat deflector or empty baking sheet under the pan.