Best Easy Grilled Focaccia Recipes

CARAMELIZED ONION AND GARLIC BUTTER FOCACCIA

Steps:

• Heat a large skillet or pot over low heat and add the 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and salt. Cook over low heat, stirring often, until the onions deeply caramelize, about 1 to 2 hours. Be sure to consistently check them and stir! While the onions are caramelizing, work on the dough.
• In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
• In the bowl of your stand mixer, add the flour, garlic powder, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
• Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
• Once the dough has doubled, remove it from the bowl and divide it into 4 equal pieces. Roll and press the dough out until it's about 6 to 8 inches in length and 4 or so inches in width. Line two baking sheets with parchment paper. Sprinkle the parchment paper liberally with flour so the dough doesn't stick too much. Place the dough pieces on the baking sheets. Press the dough to make finger marks so it looks like traditional focaccia. Place the sheets in a warm spot and to rise again for 20 to 30 minutes.
• After 30 minutes, heat your grill over medium heat - around 450 degrees F. Melt your remaining 4 tablespoons of butter and stir in the garlic cloves. Chop your favorite fresh herbs.
• Flour a pizza peel or cutting board very well (or something where you can easily slide the dough from the peel to the grill). Transfer the dough pieces one at a time to the floured peel, moving quickly so they don't stick. Press to make more finger marks and brush with olive oil.
• Quickly transfer the dough by sliding it from the floured peel to the hot grill. Once it hits the grill, you can't really move it without tearing the dough. Grill for 1 to 2 minutes, until the dough begins to bubble up and char. The dough can be flipped once it easily lifts from the grill. Flip the dough and grill for 1 to 2 minutes more, or again, until golden and puffed and brown. Remove the dough and place it on a baking sheet. Repeat with the remaining focaccia.
• Brush the hot focaccia with the garlic butter. Sprinkle with the herbs. Sprinkle with the flaked sea salt. Cover with the caramelized onions. Slice and serve!

GRILLED HERB FOCACCIA

Steps:

• Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy. Stir in the oil and 3 cups of the flour. Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook. If necessary, add more flour; the dough should be soft and pliable but not sticky.
• Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
• Punch the dough down, and form it into a long 2-inch-thick roll. Cut the roll into 2-inch pieces. Form each piece into a ball, and keep covered with a damp dish towel. Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick. Lightly dust each round with flour, and stack, separated by pieces of wax paper.
• Heat the grill until it is medium-hot. Mince the garlic, and combine with the herbs in a small bowl. Combine the cracked peppercorns and salt in another small bowl. Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill. Cook for 30 to 60 seconds, or until slightly puffed and blistered. Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture. Turn the focaccia, and cook another 30 seconds or until lightly browned. Cook all the dough the same way.
• Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.

GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES

Steps:

• Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
• Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
• Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
• Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.

GRILLED FOCACCIA SANDWICH

Steps:

• Heat a barbecue or grill.
• Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
• In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
• Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES

Steps:

• Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
• Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
• Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
• Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.

FOCACCIA WITH GRILLED GARLIC

Steps:

• Heat coals or gas grill for direct heat. Peel loose paperlike layers from garlic bulbs, but do not separate cloves. Place each garlic bulb on 18-inch square of heavy-duty foil. Brush with oil; sprinkle with thyme. Wrap bulbs securely in foil.
• Cover and grill garlic 4 to 6 inches from medium heat 25 to 35 minutes or until garlic cloves are very soft. Add focaccia to side of grill for last 8 to 10 minutes of grilling, turning once, until golden brown. To serve, squeeze garlic out of individual cloves onto slices of focaccia.