Grilled Rosemary & Onion Focaccia

Grilled Rosemary & Onion Focaccia at Chasing Delicious

There are two things I can’t get enough of. One is bread – I love every and all breads. The other is grilling and cooking over an open flame. Combining the two puts me in a sort of culinary heaven.

 

And that’s exactly what this loaf of focaccia is, culinary heaven. When you begin to mix the dough you will notice right off the bat that is is loaded with onion; you may even think there is too much onion for this to even work – don’t worry though; there’s no such thing as too many onions. Once you get this focaccia on the grill though you will begin to see how delightful this loaf is. Almost right away the smell of cooking onions and the caramelizing of the crust will linger around the grill.

 

Take this sucker off of the grill and you’ve got yourself a fresh, earthy loaf of bread that has a deliciously smokey flavor and wonderful caramelized, grilled crust. This may just be my new favorite bread.

 

Focaccia: Focaccia is characterized by a chewy crust and a tender, uneven crumb. To achieve this, focaccia dough is a very wet dough. While this makes it a little tricky to work with, it is definitely worth every bit of dough that will stick to your hands. Focaccia is also the perfect vessel for various flavorings and here I’ve included onion and rosemary. You can add flavorful ingredients to the dough before rising, on top of the dough just before baking (or in this case grilling) or even on top of the loaf after it is done. Serving focaccia with a little seasoned olive oil is never a bad idea either.

 

Grilled Rosemary & Onion Focaccia
 
Recipe by:
Ingredients
  • 1 tsp. active yeast
  • ⅔ cup warm water (105-115°F)
  • 1 tsp. honey
  • 8-9 oz. all-purpose flour
  • 2 tbsp. oil
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 4 oz. onion, finely julienned
  • 1 tbsp. rosemary, finely chopped
  • Oil
Instructions
  1. Dissolve the the yeast in the warm water.
  2. Add the honey to the yeast mixture and stir until the honey has dissolved.
  3. Add 8 oz. flour and all of the oil, salt, pepper, onion, and rosemary. Mix together until a dough forms. The dough should be sticky but not wet. If needed, add a little more flour.
  4. Oil the outside of the dough and place it in a covered bowl at room temperature until it has doubled in volume about 1 hour.
Note:The ideal temperature for rising dough is around 90°F. If your kitchen is much colder than this, you can set your oven to preheat at 400°F For 1 minute. After 1 minute, turn the oven off (it should feel barely warm inside) and place the dough inside to rise.
  1. Once doubled, remove the dough from the bowl and onto a liberally oiled baking sheet. Spread the dough out until it forms a ½ inch to 1 inch tall oval or rectangle about 12" long.
  2. Let the dough rise another 30 to 45 minutes until it is slightly less than doubled in size.
  3. In the meantime, preheat the grill. Set the grill up so one half is on high, and the other half is unheated. If using charcoals, arrange them on one half of the of the grill.
  4. Once the bread has risen a second time, place the baking sheet with the focaccia over the heated section of the grill. Cover the grill and let the bread cook for 4-5 minutes or until the bottom of the bread is brown and solid enough to move.
Note:This initial step of baking the bread on the baking sheet is necessary to give the bread shape and rigidity. Baking the loaf straight on the grill grate could cause it break apart and fall through. Be sure the baking sheet is liberally oiled.
  1. Using a large spatula or peel, slide the focaccia on to the unheated portion of the grill, brown side down (make sure you oil the grates first). Cover the grill and cook another 5-10 minutes or until the top begins to turn a golden brown.  Depending on how hot your grill is, you may need to cook it longer.
  2. Remove the focaccia loaf from the grill and let it cool a few minutes before serving. Drizzle the top with salt, olive oil, and extra rosemary if desired.
[print_this]

Grilled Rosemary Focaccia

Adapted from a Rose Levy Beranbaum recipe.

Difficulty: Intermediate
Yield:
 1, 12″ loaf
Prep Time:  20 minutes
Rising Time: 2 hours
Cooking Time: 1o minutes

Tools:

Bowls
Wooden Spoon
Baking Sheet
Grill
Peel or large spatula

Ingredients:

1 tsp. active yeast
2/3 cup warm water (105-115°F)
1 tsp. honey
8-9 oz. all-purpose flour
2 tbsp. oil
1 tsp. salt
1/4 tsp. black pepper
4 oz. onion, finely julienned
1 tbsp. rosemary, finely chopped

Oil

Instructions:

1. Dissolve the the yeast in the warm water.

2. Add the honey to the yeast mixture and stir until the honey has dissolved.

3. Add 8 oz. flour and all of the oil, salt, pepper, onion, and rosemary. Mix together until a dough forms. The dough should be sticky but not wet. If needed, add a little more flour.

4. Oil the outside of the dough and place it in a covered bowl at room temperature until it has doubled in volume about 1 hour.

Note: The ideal temperature for rising dough is around 90°F. If your kitchen is much colder than this, you can set your oven to preheat at 400°F For 1 minute. After 1 minute, turn the oven off (it should feel barely warm inside) and place the dough inside to rise.

5. Once doubled, remove the dough from the bowl and onto a liberally oiled baking sheet. Spread the dough out until it forms a 1/2 inch to 1 inch tall oval or rectangle about 12″ long.

6. Let the dough rise another 30 to 45 minutes until it is slightly less than doubled in size.

7.In the meantime, preheat the grill. Set the grill up so one half is on high, and the other half is unheated. If using charcoals, arrange them on one half of the of the grill.

8. Once the bread has risen a second time, place the baking sheet with the focaccia over the heated section of the grill. Cover the grill and let the bread cook for 4-5 minutes or until the bottom of the bread is brown and solid enough to move.

Note: This initial step of baking the bread on the baking sheet is necessary to give the bread shape and rigidity. Baking the loaf straight on the grill grate could cause it break apart and fall through. Be sure the baking sheet is liberally oiled.

9. Using a large spatula or peel, slide the focaccia on to the unheated portion of the grill, brown side down (make sure you oil the grates first). Cover the grill and cook another 5-10 minutes or until the top begins to turn a golden brown.  Depending on how hot your grill is, you may need to cook it longer.

10. Remove the focaccia loaf from the grill and let it cool a few minutes before serving. Drizzle the top with salt, olive oil, and extra rosemary if desired.

[/print_this]

Have you ever grilled bread? Give it a try and share your results in the comments below!

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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.

66 Comments

1
  • Katrina @ Warm Vanilla Sugar

    Totally agree! Bread + grilling + lots of onions sounds heavenly! Great recipe!

  • Ashley Bee (Quarter Life Crisis Cuisine)

    I love foccacia, it’s a very versatile bread! Rosemary and sage are great additions to it. I am not a huge fan of onions, but perhaps caramelizing them first would win me over.

  • Sommer @ ASpicyPerspective

    Love focaccia! This looks amazing!

  • Stephanie @ Girl Versus Dough

    Ummm…. WHAT. You can make focaccia on the grill?? Mind = blown. Also, this looks so ridiculously delicious.

  • Jeanette

    I haven’t had focaccia in years! I love the idea of grilling it.

  • Laura (Tutti Dolci)

    Love the flavors in your focaccia!

  • RavieNomNoms

    I love the way that grilled bread tastes, it has such a lovely flavor! This combination of rosemary and onion has to be a winner!

  • Rosemary

    What is it with men and naked flames … LOL This sounds delicious, and I agree you can never have too many onions. Well not in bread, anyway.

  • Chung-Ah | Damn Delicious

    Oh man, I’m a huge carb-bread person so this here is definitely my culinary heaven too!

  • Julia

    Perfect recipe for summer season! Thanks!

  • Jen @ Jen's Favorite Cookies

    I’ve never grilled bread before, but I love foccacia and grilling, so this recipe is a match made in heaven!

  • shelly (cookies and cups)

    I love focaccia, and the fact that you grilled it? Genius!

  • Richard

    Yummy! Focaccia bread is so tasty when fresh. Add Oinion and grilling is a wonderful idea, especially on hot summer days so you do not heat up the house.

  • Carolyn

    Wow, grilled focaccia, how come I’ve never thought of that!???!

  • Sasha

    Lacking the ability to grill outdoors is the only thing that makes me regret living in the city.

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    […] Chasing Delicious | Grilled Rosemary & Onion Focaccia – Grilled Rosemary & Onion Focaccia. There are two things I can’t get enough of. One is bread – I love every and all breads. The other is grilling and cooking over … […]

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    When you begin to mix the dough you will notice right off the bat that is is loaded with onion; you may even think there is too much onion for this to even work – don’t worry though; there’s no such thing as too many onions. Once you get this focaccia on the grill though you will begin to see how delightful this loaf is.

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