Most folks think homemade bread is tricky—but this focaccia proves otherwise. With just flour, water, yeast, and a little patience, you’ll get golden, smoky bread right off the grill that blows store-bought out of the water. Topped with Calabrian chilies, parmesan, and hot honey, it’s not just bread—it’s a centerpiece.
INGREDIENTS:
- 4 Cups AP flour
- 1 package instant yeast
- 2 cups warm water
- 2 tsp kosher salt
- 2 TBL olive oil
PREPARATION:
Mix flour, salt and yeast with your hands or spoon. Slowly add warm water and continue to mix till a sticky dough forms. Drizzle with 1 TBL olive oil, cover with plastic wrap and put in fridge and forget about it for 1 or up to 24 hours. Then divide your dough in half and place onto oiled parchment paper. Press out lightly with fingertips to form a 10 in circle or oval. Drizzle a little olive oil on top and dimple with your hands.
Cover with plastic and let sit on counter for 30 or so minutes while you heat your grill or oven and pizza stone to 400-450°. Top with Calabrian chilies packed in oil and finely grated parm cheese.
Place your dough and parchment paper on the pizza stone and cook until it rises and is lightly brown. Approximately 10 to 15 minutes. Then drizzle with some hot honey. Serve warm right off the grill. Cook the 2nd one while you eat the first.
If you’re not a fan of Calabrian chilies you can top with dried herbs, pine, nuts, cheese, olives, sun-dried tomatoes are just about anything else that you can think of.
Note: this can also be cooked in the oven with the same method
Watch Chef Tina Cannon Turn Simple Dough into Smoky, Golden Focaccia on the Grill:
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