Description

A rustic, smoky sourdough focaccia baked on a grill using indirect heat. This recipe yields a crispy, blistered crust and fluffy interior infused with olive oil, rosemary, and subtle smoke flavor, perfect for busy weeknights.

Ingredients

Scale

1 cup (240g) active sourdough starter
1.5 cups (360ml) warm water
3.5 cups (440g) all-purpose flour
2 teaspoons fine sea salt
1/2 cup (120ml) extra virgin olive oil
2 tablespoons fresh rosemary, chopped
1 tablespoon flaky sea salt (for topping)
2–3 garlic cloves, thinly sliced (optional)
1/2 cup cherry tomatoes, halved (optional)
1/4 cup black olives, sliced (optional)
2 tablespoons melted butter (for finishing)

Instructions

In a large bowl, whisk warm water and active sourdough starter until dissolved. Add flour and salt, mixing until a shaggy, sticky dough forms. Cover and rest for 30 minutes (autolyse).
Wet hands and perform a fold: pull one side of the dough up and fold over the center. Repeat for all four sides. Cover and rest for another 30 minutes. Repeat once more if time permits.
Place the covered bowl in the refrigerator for at least 4 hours or overnight for slow fermentation.
Preheat grill to medium-high (375°F-400°F) and set up for indirect heat (coals to one side or burners off on one side). Clean grates thoroughly.
Generously oil a 9×13 inch pan lined with foil. Pour in the dough and gently press into corners. Create deep dimples with fingertips.
Drizzle generously with olive oil, ensuring it pools in the dimples. Sprinkle with flaky salt, rosemary, garlic, and other toppings.
Place the pan on the cool part of the grill (indirect heat). Close lid and grill for 20-25 minutes, rotating halfway through, until internal temperature reaches 190°F-200°F and bottom is golden brown.
Remove from grill and let cool in pan for 5 minutes. Transfer to a wire rack. Brush top with melted butter while hot. Slice and serve.

Notes

Ensure the grill is set up for indirect heat to prevent burning. Do not skimp on olive oil for a crispy crust. Use a thermometer to ensure the bread is fully cooked (190°F-200°F). Let the bread rest before cutting to allow structure to set.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Serving Size: 1 square (approx. 1/
Calories: 280
Sugar: 1
Sodium: 320
Fat: 12
Saturated Fat: 3
Carbohydrates: 35
Fiber: 2
Protein: 6

Keywords: sourdough focaccia, grilled bread, weeknight dinner, outdoor cooking, sourdough starter recipes, easy bread, rustic bread