Best for: Hot bread off the grill to open the meal and mop up every plate after.
Focaccia dough takes to the grill grate beautifully: stretched thin, dimpled with rosemary and olive oil, it blisters and chars in minutes. Serve it as the meal’s bread, or as the base for bruschetta toppings and grilled sandwiches.
Grill: Direct medium-high heat; 450°F, dough straight on well-oiled grates. Equipment: Grill, rolling pin or hands, tongs, wide spatula, pastry brush.
Ingredients
Rest: 30 minutes. Total: 53 minutes.
Dough
- 1 lb store-bought pizza or focaccia dough, at room temperature (or your favorite homemade focaccia dough)
- 2 tablespoons olive oil, for stretching
- 1/2 teaspoon fine table salt
Topping
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon flaky sea salt
- 1 garlic clove, grated (optional)
Directions
Let the dough rest at room temperature for 30 minutes (counted above) so it stretches without snapping back. Stir the topping olive oil with the rosemary and garlic if using.
On an oiled surface, stretch the dough into a rough 12-inch round or oval, about 1/2 inch thick. Dimple it all over with your fingertips.
Brush the top with half the rosemary oil and sprinkle with the fine table salt.
Heat the grill to 450°F and oil the grates very well. Lay the dough oiled-side down on the grates and cook for 3 to 4 minutes, until puffed and charred in spots.
Brush the top with the remaining oil, flip with tongs and a spatula, and grill for 3 to 4 minutes more, until cooked through and blistered.
Rest for 2 minutes, finish with flaky sea salt, and tear or cut into pieces. Serve warm.
Grilling tip: Stretch, do not roll, once the dough is dimpled — rolling pops the bubbles that make focaccia focaccia.
