Ben's BBQ Bible
1 loaf
Billy Law

I think focaccia is an ideal bread to cook on the barbecue, using either a kettle-style model or the hooded variety. The bread is generally not much more than a couple of centimetres thick, as it becomes a little too doughy otherwise. What’s great about focaccia is that you can add a huge variety of toppings. Some suggestions are Marinated olives or chopped rosemary and garlic.


Quantity Ingredient
350ml warm water
250g semolina flour, plus extra for kneading
15g fresh yeast
or 7g dried yeast
1 tablespoon honey
250g pasta flour
1 teaspoon salt
extra virgin olive oil
sea salt flakes
freshly ground black pepper
chopped fresh herbs, (optional)
garlic slivers, (optional)


  1. Combine the warm water and semolina flour in a large bowl or mixing machine to make a porridge. The mixture should be room temperature.
  2. Add the yeast and honey, using your hands to break up the yeast into the semolina. Allow the mixture to stand for 5–10 minutes, until bubbles start to appear.
  3. Add the flour and salt, working the dough until it is smooth, soft and not too sticky. Dust the dough with a little flour, cover with a moist cloth and leave it to prove until doubled in size. This should take 30–45 minutes.
  4. Tip the dough out onto a clean surface, knock it back and knead again. You may need to dust with a little flour to stop it from sticking.
  5. Roll the dough out into a round, square or oval shape about 2 cm thick. Dust a baking tray with semolina flour, then lay the dough on top and press it out, if need be. Liberally oil the top of the bread and, using your fingertips as if you were playing the piano, press the surface of the bread so that it is pockmarked all over. Season well with salt flakes and a little pepper, and perhaps some fresh herbs and slivers of garlic.
  6. If you are topping the bread with a garnish, simply use the pressing method to push it into the bread, along with a little olive oil. Allow the focaccia to prove for 40 minutes.
  7. Prepare your barbecue for indirect cooking on a medium–hot heat. Bake the focaccia until the top is golden and the edges are crispy.
  8. Allow the bread to cool slightly prior to serving. It’s best served within 2 hours of baking.
Ben's BBQ Bible
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