Grilled Housemade Rosemary Focaccia Recipe

ANTIPASTI

1. 1

   In a small bowl, combine warm water (about 110-120F/43-49C) with granulated sugar; sprinkle in active dry yeast and let stand 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, whisk together bread flour and coarse sea salt. Create a well, add foamy yeast mixture and 2 tablespoons olive oil; mix until a shaggy dough forms.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is sticky, dust with a little flour as needed.

4. 4

   Lightly oil a clean bowl and place the dough inside; cover with a damp towel or plastic wrap and let rise in a warm spot for 60-75 minutes, until doubled in size.

5. 5

   Meanwhile, prepare a rosemary-garlic oil: in a small bowl, combine remaining olive oil with minced garlic and chopped rosemary; let flavors infuse for about 15 minutes.

6. 6

   When dough is risen, gently punch it down to release gas; roll into a rectangle about 10x14 inches (25x35 cm) and roughly 1/2 inch (1.25 cm) thick. Lightly brush the surface with a portion of the rosemary-oil and set on a parchment-lined tray.

7. 7

   Dimples the dough using fingertips to create indentations. Brush generously with the rosemary-garlic oil and sprinkle 1/2 teaspoon flaky sea salt over the surface. Let rest for 15 minutes to relax the dough.

8. 8

   Preheat grill to medium-high heat (about 425-450°F / 220-230°C). Clean and oil the grates well to prevent sticking.

9. 9

   Carefully transfer the oiled dough on the parchment to the grill, placing it directly over direct heat. Grill for 4-6 minutes with the lid closed, until the bottom is deeply browned and grill marks form. Rotate 90 degrees halfway through for even searing.

10. 10

    Flip the focaccia using tongs, brush the top with a bit more rosemary-oil, and grill for another 4-6 minutes until the bottom is golden and the bread is cooked through and no longer doughy.

11. 11

    Transfer to a cutting board, drizzle with any remaining rosemary oil if desired, and sprinkle the remaining flaky sea salt. Slice into squares and serve warm as antipasti.