Ingredients:
- 500 g (17.6 oz.) flour
- 15 g (0.53 oz.) instant active dry yeast (approx. 1 Tbsp)
- 15 g (0.53 oz.) white granulated sugar (approx. 1 Tbsp)
- 1 Tbsp salt
- 2 Tbsp olive oil
- 220 ml (7.44 oz.) water (approx. 1 cup)
BOSKA products:
Pizza Stone Deluxe & Pizza Peel Shovel
Ingredients for the topping:
- 200 g (7.05 oz.) cherry tomatoes
- 1 Tbsp fresh rosemary
- 1 red onion cut in wedges
- 2 Tbsp olive oil
- Pinch of coarse sea salt
Preparation:
1. Activate the yeast
Mix the sugar and water in a saucepan. Bring to a boil and stir until the sugar is completely dissolved. Remove the pan from the heat. Allow to cool until still warm, but not too hot to the touch. Add the yeast and stir until dissolved. Set aside for 5-10 minutes until it starts to foam slightly. This means that the yeast has been activated.
2. Prepare the dough
Combine the flour and salt in a mixing bowl or blender. Gradually pour in the yeast mixture and mix together. The dough may be very sticky. Do not add extra flour, only olive oil. This will make it less sticky. Knead the dough for 3-5 minutes. If using a blender, mix at high speed for 2-3 minutes.
3. Allow the dough to rise
Grease a large bowl with olive oil. Drop the dough into the bowl. Cover the bowl with a tight-fitting lid or moist tea towel. Place the bowl in a warm spot for 30 minutes, preferably at room temperature. After 30 minutes, the dough will have doubled in size. This means it is ready for the next phase. If the size of the dough has not doubled, let it rise a little longer.
Tip: Consider the heating time of the barbecue when preparing the focaccia, so you can fire it up on time. Use indirect heat and a temperature of around 220° C (425° F).
4. Prepare the focaccia
Place the dough on a lightly greased countertop. Knead the dough for 3-5 minutes to squeeze out all the air. Place the dough on a piece of wax paper and shape it flat with greased fingers. Make it no thicker than 1/4 inch, as it will double in height when baked. Use your finger to make evenly spaced dimples in the bread. Insert a cherry tomato and rosemary into each dimple. Drizzle with olive oil and top with the red onion. Cover the dough with a moist tea towel and allow to rise in a warm spot for another 20-30 minutes.
5. Bake the focaccia on the barbecue
Place a BOSKA pizza stone on the barbecue rack 15 minutes before you are going to bake the focaccia, so that it can preheat. Dust the pizza stone and pizza peel with flour and slide the focaccia onto the pizza stone. Close the lid and bake the focaccia until golden brown and cooked (around 15 minutes, depending on the barbecue). Remove the focaccia from the barbecue with the pizza peel and brush it again with olive oil. Sprinkle the focaccia with a little coarse sea salt and allow to cool slightly before cutting.
