How’s it going? You guys still enjoying this decent fall weather and using your grills? I seriously hope so, because you’re not going to want to wait until spring to grill up this Rosemary Parmesan Focaccia Bread! I bake this in my pellet grill, but if you’ve got a different grill, you can still bake on it. Read on!
PRO-TIP: Baking on a grill requires no specialized equipment or skills, but it may take a try or two to totally nail. Which is why I recommend starting with a simple, inexpensive ingredient like this focaccia bread. After you blow this one out of the park, you can try more things (pies, crumbles, breakfast casseroles…. I never turn on the oven anymore). So here’s how to transform your grill into an oven; Step 1: Set up your grill for indirect cooking, meaning that the coals are stacked on one side of the grill or only half of your propane burners are turned on on one side. Next, close the lid and pre-heat to your desired temperature. Step 2: Turn a metal rectangular baking pan (9×13, not a cookie sheet) upside down and place it on the side of the grill with no burners on. If you have a baking stone, set that on top of the inverted baking pan. This acts as your “oven rack” allowing the heat to circulate around the food. Step 3: Bake as instructed. Enjoy!!
Full disclosure, I have historically been a terrible baker. My first attempt at homemade rolls resulted in homemade biscuits. Womp womp. My cookies are lumpy. My cake is from the box. But this bread….. oh this bread. This bread taught me that I will not always suck at baking things. It is so ridiculously simple and sooooooooooo delicious! And I can cook it on my grill, so it instantly feels easy and familiar.
I’ve made this rosemary Parmesan focaccia bread so many times, and it comes out perfect every single time. The rosemary and red pepper flakes add so much dimension while the Parmesan cheese and olive oil make it taste rich and hearty. The crust is crisp and the inside is perfectly moist and chewy. It is everything I could ever want in a bread.
This bread pairs perfectly with warm fall foods like my brisket chili, or as sandwich bread for a pulled pork or brisket. Plus it is beautiful and sounds fancy! I hope you all enjoy it as much as we do!
Rosemary Parmesan Focaccia Bread
- 1 cup warm water 100-110 degrees F
- 2 1/4 oz packet active dry yeast
- 1 teaspoon granulated sugar
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 1/4 cup olive oil plus additional to oil the pan
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons shredded Parmesan cheese
- coarse sea salt to taste
- Measure water in a glass measuring cup. Stir in the yeast and sugar. Let rest for 5 minutes in a warm place. The mixture should be foamy, indicating that the yeast is activated. If it doesn't foam, discard it and start again.
- Pour the water/yeast mixture in the bowl if a food processor. Add 1 cup of the flour as well as the salt and 1/4 cup of olive oil.Pulse several times to blend.
- Add the remaining flour, rosemary, and red pepper flakes. Process the dough until it is smooth and elastic and pulls away from the sides of the bowl. Add in a teaspoon of flour or water at a time as needed to achieve the right consistency.
- Let the dough rise in the covered food processor bowl in a warm place until the dough has doubled in size (about 1 hour.)
- Remove the dough from the food processor and turn onto a lightly floured surface. Drizzle an 8x11 inch pan with olive oil and distribute evenly across the pan. Flatten the dough into the pan using your hands. Lightly coat the top of the dough with olive oil and use your fingers to create dimples in the dough. Sprinkle with the Parmesan cheese and coarse sea salt, if desired.
- Cover the pan with plastic wrap and let the dough rise in a warm place for 45 minutes to an hour. While the dough is rising, start your pellet grill (or oven) and allow it to preheat to 400 degrees F.
- Remove the plastic wrap from the pan and place in the center of your pellet grill or on the indirect side of your grill on top of an inverted metal baking dish. Bake for 15-20 minutes until the dough is golden in color and cooked through. Let the bread cool slightly before removing from the pan and slicing into wedges for serving.