Olive, Garlic and Fresh Herb Focaccia on the Grill!
Today promises to be 95 degrees with humidity that makes my hair as wide as it is long! In other words it is WAY too HOT to bake in my kitchen. As you’ve probably noticed, Jeff and I continue to bake all summer long and most of it happens on our gas grills. With a little experimenting we’ve discovered that you can “bake” just about anything on the BBQ, click here to see some of our other favorites! For this focaccia, which is traditionally done in the home oven with lots of olive oil drizzled on top (page 150), I used a metal pie plate
Do you Kindle? Do you know what a Kindle is? Recently Artisan Bread in Five Minutes a Day became available on Kindle, which is an electronic wireless reading device, that allows you to look at books on a screen. It seems like an amazing way to carry an entire library with you all the time. I’ve never seen one and I’m very curious what you think of this concept??? If you have one, do you use it for cookbooks?
To make the focaccia,
1/2 pound (orange size) piece of dough. I used the master recipe, but the olive oil dough (page 134), European Peasant (page 46), Italian Semolina (page 80) or whole wheat doughs work well too!
2 tablespoons olive oil, plus more to drizzle over dough
1/4 cup olives, chopped
2 cloves of garlic, chopped
Fresh rosemary and oregano to taste (these came from my garden!)
Coarse salt to taste
About 20 minutes before baking preheat your gas grill to 450 degrees, that is high-medium on mine. (We have not tried these recipes on charcoal grills. If you do, be careful that the temperature is even and that you check the bottom of the dough regularly for burning.)
Grease a metal pie pan with the olive oil and set aside.
Dust the surface of the refrigerated piece of dough with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Flatten the ball into a 1/2 inch round, using your hands and/or a rolling pin. Place the round into the prepared pie plate. Cover the dough with the toppings and let sit for 20 minutes, while your grill heats up.
Right before baking on the grill, drizzle with more olive oil and dimple the dough with your fingers. This will prevent the dough from rounding too much and pushing all of the topping off.
Place the pie plate directly on the grates. Shut the grill and allow to bake for about 15-20 minutes. It took about the same time as the chicken breasts to cook.
If the top of the focaccia is not browning,
Use a pair of Tongs
Allow to cool slightly and slice into wedges. Enjoy it warm!
I want to try this next! Love grilling recipes!
I have been wanting to make this with the olive oil dough – I’ll have to try it on the grill!!
I really wish i could grab a huge slice from my screen.
Looks so so yumm.
Thanks for the recipe, looks so good and easy to make. I cant wait to try it.
would have never found the book if it was not for the Kindle. Kindle allows you to download a sample for free. After reading the sample, I bought the book. However, I bought a (rel) paper copy, so I could take the book into the kitchen.
Hi Scott,
Why don’t you use the kindle in the kitchen? I use my laptop in the kitchen, but it does end up with flour on the keys.
Thanks, Zoë
I use my tablet in the kitchen all the time for recipes found online. I also use my New Artisan bread in 5 real book in the kitchen. I just don’t like how my tablet’s screen blacks out when not touched for a while. Thanks for your wonderful wealth of recipes!
Hi Betsy,
Thanks so much for the note.
Cheers, Zoë
I love my Kindle as much as I love your book – but I think I will wait for the Kindle price to go down a bit since I already have the hard copy — I know it will be really handy on the kindle though I always have my Kindle nearby but occasionally have to look for the last place I put the book 😉
Hi Rho,
The Kindle appeals to me for that very reason. I have cookbooks in 3 different rooms, not to mention my bedside table. they are never where I need them to be. 😉
Thanks, Zoë
The foccaccia recipe from your book is one of my favorites, and this looks great! Love my Kindle…haven’t tried it for cookbooks yet…ideally I’d like a hard copy and a Kindle copy, I think…one to look at and see the pictures, another to carry easily into the kitchen with me. (I have a small kitchen and sometimes there’s barely room for the cookbook!)
Hi Julie,
Do the Kindles have pictures or is it just the text?
Hi Jill,
You are a Rock Star! 🙂
Thanks, Zoë
Grilling pizza has been a blast for me; I can’t wait to grill foccacia! Again, you’ve made it so simple for the rest of us. You’re really making us home cooks look like rock stars with our friends and family, THANK YOU.
Thank you for sharing what you know with us. It’s so deeply appreciated.
What’s the red stuff in the picture? Would sun-dried tomato pieces work?
Hi Erika,
The red pieces are the pimientos from the olives, but your idea of sun dried tomatoes would be amazing!
Enjoy, Zoë
I have a Kindle (and somewhere upward of 500 books for it), but cookbooks, history books (with maps and charts) and scientific books are the three things I always buy in “paper” copies.
I prefer to have all the pages of a recipe in front of me at once – I’ve even been known to copy them out of cookbooks to have all the pages on the counter.
Personal quirk 🙂
Hi Mo Soar,
So far I’m with you. There is something about having the physical book in front of me when I’m cooking. I even like it when I’ve used a recipe so often that the page gets stained. But, I’m literally running out of space and my appetite for cookbooks is insatiable! I may have to try one of the readers soon???
Zoë
I’m never without my Kindle. It’s small and light and goes everywhere with me. No so my hardcover ABIFMAD; I may have to watch the price on the Kindle edition and get a duplicate!
Hi Lorrie,
If I see the price on Amazon go down I’ll be sure to mention it in another post! It does seem as though the price will drop as the technology gets more popular???
Thanks, Zoë
I really appreciate this recipe, because it doesn’t seem to call for any extra equipment. I can’t afford to buy another stone!!! I can’t wait to try this recipe.
Is this a special heavy duty pie pan, or will any metal pie pan work?
Hope you do more recipes where you don’t need special equipment for the BBQ.
THANKS!
Hi Judy,
So glad you enjoy the grilling recipes. I don’t know how I’d get through summer without them!
Zoë
I have 1 lb. of olive oil bread dough in my fridge… think I know what I’m going to make with it now! 🙂
I too have a Kindle. I do love the convenience of the portability of many books at once. I’m sure my husband would love me to get all my cookbooks on it and free up space in the kitchen. 🙂 But between the possibility of accidentally destroying the Kindle with a mess (I cook with my kids), and the small screen size (yes, you can decrease the font to have more on a “page”), and the not being able to easily “flip around”, I’d MUCH rather have my cookbooks in actualy physical form. The newest one, the DX, might be better suited, but since I just got my Kindle I don’t think I”ll be upgrading anytime soon.
Hi Amybeth,
You’ll have to try janknitz trick of keeping his electronic reader in a ziplock bag while using it in the kitchen! 😉 I hope they come out with a version that has pictures ASAP!
Thanks and enjoy baking with your kids, Zoë
Mo Soar–I do the same thing.
We bought my husband a kindle and though he was a bit reluctant about it at first, he loves reading novels on it now..and newspapers when we’re traveling, but I wouldn’t use it for recipes..Like you I often copy my recipes and work from them after first reading the entire recipe once or twice.
I have a kindle. No cookbooks yet but I’m planning to get a bunch for my trip to italy. I want to do a lot of cooking .
Hi Food Hunter,
Have a wonderful time baking in Italy! I will look forward to hearing all about it. I’ll be curious to see how the flour varies there!
Enjoy! Zoë
I don’t have a Kindle but I have a Palm Centro. I use it for E-books and would love to have cookbooks like AB in 5 available on it–then I’d have my recipes wherever I go.
I have a workaround that I use all the time. I copy my favorite bread formulas into Word documents and sync them with my Palm via Documents to Go. When I’m in the kitchen and need a recipe, I slip my Centro into a zip lock plastic bag. Then I have full access to the recipe and no worries about spilling on my Centro.
I also like the fact that the calculator for my Centro does volume and weight conversions, so that I can halve or double a formula lickety split. And I have a Baker’s Percentage spread sheet on there for more geeky breads.
So, Zoe and Jeff, if you have an opportunity to sell the digital rights for your books to an ebook company (besides the mammoth Amazon), please say YES! You will open it up to a whole new audience (and some people like having BOTH the digital and print verions of things like cookbooks–even more $ale$ for you).
BTW, why the heck do digital versions cost as much as the original when there are no printing and shipping costs, no brick and mortar storage costs, etc?
Hi Janknitz,
This sounds great! I especially love the idea of having the baker’s percentage spreadsheet on hand! Does your version have the pictures or is it text only?
Not sure who determines the prices of the books or electronic versions. I didn’t even know it was available on Kindle until recently. I seem to find out these things when someone mentions it on this website! 😉 If the publisher consults me, I’ll be sure to share your thoughts!
Thanks, Zoë
I made this focaccia tonight. It was SO SO tasty. Thanks so much for sharing the recipe!!
Hi Karen, so glad you tried out the recipe and liked it!
Thanks for letting us know! 🙂
Zoë
I knew when my partner sent me your web site I wanted the 5 minute bread book. I have always enjoyed baking both professionally and personally. Your 5 minute recipe is the answer to my desire for fresh bread with ease. Even people who have never made bread could turn out a good loaf with this recipe. My hat, or shall I say apron, is off to you.
I’ve just started using a cookbook that is on my Kindle and am finding that I like it more than I thought I would. I LOVE being able to quickly search the entire book for a specific ingrediant. My only gripe is that the Kindle goes to “sleep” too quickly for use with cookbooks. I don’t want to have to “wake it up” when I have messy fingers. I’m trying the Artisan Bread book via the library first and then will decide if I want it hard copy or on my Kindle. (Someone asked about photos-Kindle does display photos, though only in black and white)
Mellissa: Interesting… I suppose I’m going to have to buy one of these things!
Grace: Thanks so much for the kind words! Jeff
I have had your book for several months now! My family all comes for Sunday lunch, and would let me know if I didn’t make your bread every week. It is the best. So glad I got the book. I’m just now starting to branch out and try some other recipes. Tonight I’m making the Naan. We are going camping soon, and I think it would be the perfect camping recipe! We may also make Indian Fry bread – just fry bits of the dough in oil and try that.
SOOOO good!!! Thanks!
Hi Ran,
I’ve just recently had Indian Fry bread, it was fantastic. Enjoy and thanks for the note!
Zoë
I’ve had your book since April and have been baking lots of bread. Love it!!!
I got my husband a Kindle in November and that’s how I found your book, but I got the paper copy because I wanted more text on a page than with the original Kindle. However, I just got the larger version of the Kindle (Kindle DX) and will order your next book on that. The screen is much larger and I think a whole recipe would fit on it. Can’t wait for the next book!
Thanks for sharing your expertise and for continuing to respond to messages. I’ve referred many people to your website to watch the videos because they don’t believe how easy your method is!
Laurel
Hi Laurel,
That is great to know. I will have to check out the DX version. Most of what I want it for it cookbooks and will be happiest when I can see most of the recipe and also view pictures. From what I understand the Kindle does show pictures, but only the B&W?
We are working on making some more videos. Thanks for spreading the word to your friends.
Zoë
I LOVE my kindle!!!!! But…..do not like it for cookbooks. I downloaded one, and found that I really need a hard copy that I can keep open, look at the pictures, not worry that it is “going to sleep”, and get “memory” stains all over it. I love, love your book and take it with me when we go to our beach place. It is the first thing in the suitcase. Really looking forward to the next book. I have already pre-ordered it from Amazon. However, I would really recommend the Kindle to anyone. I have always been a book lover and wasn’t sure about it, but it is amazing.
Hi Rosemary,
I think I’m sold on the Kindle. I just want to be able to use it for cookbooks and someone recommended keeping it in a plastic bag! 😉
Have fun baking at the beach.
Zoë
Hi, Zoe and Jeff:
E-book software for non-Kindle handheld devices like my Palm centro can indeed show illustrations in full color because the device ihas a full color screen–dedicated readers like Kindle don’t.
And if I capture a recipe on the web with photos in color that I copy to a Word or PDF file synched with Documents to Go, the photo appears on my Centro screen just as it would on the computer screen.
Much as I like the idea of a Kindle for most books (and plan to get one at some point), I wouldn’t use it for cookbooks. I write notes in my cookbooks whenever I tweak recipes – it’s easy to tell which books I use heavily. So unless Kindle offers the ability to annotate, I’ll have to stick to hard copy. You should see my copy of ABI5, heavily used and much enjoyed!
Hi Pam,
I can totally relate to this. My books are filled with notes and chocolate stains. I think I’d have a difficult time parting with the book. It would be in addition to, not in place of. I was thinking it would be great for when my family travels or goes to the cabin. I’m always wishing I had my cookbooks.
Thanks, Zoë
I have a stone pie pan from PC, I am going to try the focaccia on grill today in stoneware. I don’t have AC in my house and it drives my kids crazy that I am still baking almost every day though it’s almost 90 here, I am an addict!
Hi CC,
How did the bread come out in the stoneware pie plate? I’ve never tried it because I’m afraid mine would crack. I’ve used my baking stone directly on the grates, so perhaps my fear is unfounded?
Thanks, Zoë
I was wondering if you can freeze non enriched doughs. How do you freeze them, and how do you defrost and handle them when they come out? I see that you can freeze the brioche dough, but what about the others?
P.S. Just made little buns for dinner out of the roasted garlic potato dough. They tasted incredible!
Thanks!
Stacey
Hi Stacey,
yes, you can freeze most any of the doughs. I tend to wrap up a 1 pound piece of dough in a doubled up plastic bag. When you are ready to use it, let it defrost over night in the refrigerator and then use it as if it were coming from the bucket. One thing to keep in mind is that dough that is frozen may lose some of its rising capability, so you want to let the dough rest longer before baking.
Thanks, Zoë
Today is my Kindle’s first birthday! I adore the device which has been my constant companion for my commute to and from work and for vacation travel. It’s even great for reading in bed.
I have a couple of cookbooks on the Kindle, and my feelings about that are mixed. The Cook”s Illustrated How to Cook Library works really well on Kindle. It has both and interactive table of contents and an interactive index, which makes finding specific recipes very easy. 5 stars for that. On the other hand, the Ultimate Ice Cream Book is not formatted properly for Kindle use. There is no interactive index and it is practically impossible to find a recipe for a particular fruit or other flavoring without going through an elaborate search process. Plus, the ingredient lists for each recipe in the Ice Cream book are not contained as part of the recipe but require you to click on a link to reveal. That is truly annoying.
As to reading recipes on the Kindle — I like it. Unlike a book which can have a frustrating tendency to flip pages and often needs to be held down with something to keep open, the Kindle lies flat and is easy to read (especially since you can enlarge the type).
Hi Sandy,
Happy Birthday to your Kindle and thanks for the info. Sounds like some books are formatted in a special way to be more effective as a Kindle?
Thanks, Zoë
That looks scrumptious!!
Can I just do the basic recipe on the stone on the bbq?
Hi Kathy,
When you say the basic recipe, do you mean a Boule made with the Master recipe? You can bake it on the grill, but I would do it in a dutch oven https://artisanbreadinfive.com/?p=627 to trap the steam, otherwise you may end up with a dull crust.
Thanks, Zoë
I have a Kindle, but I do not use it for recipes or cookbooks. I bought the ABI5MAD hardback. Often I will retype out recipes so that I can just have 1 printed page to look at in the kitchen when I am cooking.
LOVE the 5 min. bread technique!!!
Hi, I have a cookbook on my Kindle and have determined, as much as I love my Kindle, I’m not going to download any more cookbooks. I love the photos you get with the real thing and being able to prop it open and work from the recipe. I’m afraid of getting smuck on my Kindle in the kitchen. Now, if I could print off a recipe from the Kindle…that’s be another story! Thanks for the new recipe.
I have had a Kindle for a year and a half and love it for reading. I figure I have saved at least a few trees (I read a lot!) I find it slightly frustrating for cookbooks-I love to look and miss flipping the pages. I also tend to pick things to try to make at random -like impulse shopping-so paper works better for me.
I love your book and I love my Kindle but I wish I’d bought the hard copy (and probably will eventually). The Kindle is amazing for reading linear text like a novel. It’s not so great for something like a cook book where you want to flip pages rapidly and scan.
Maybe in a few years, they’ll have it worked out…
Hi Travis,
It sounds like the technology and the publishing houses are improving things all the time, perhaps we won’t have to wait that long before it is a more satisfying way to view cookbooks?
Thanks, Zoë
I love your master recipe! It makes it possible for me to enjoy bread without any preservatives which is crucial for me.
Great Dee. I started baking in part to control exactly what ingredients go into the food. Jeff
I am wanting to make this but would prefer to use the oven since it is over 110 outside and I am not going out there. How would I go about doing that?
Hi Cricket,
The original recipe for focaccia in the book is done in the oven. You will find the instructions on page 150.
Thanks and I hope it cools down for you! Zoë
I personally don’t have a kindle due to the price issue, but I would love to have one. I think it would be a great idea using a kindle as a cookbook since it’s a lot easier to just hold it in your hand reading as you get the ingredients ready instead of running back and forth from the pantry to the book.
Hi Heather,
I just asked our publisher about getting a version of HBin5 for the kindle and nook. I hope that it will become available soon. Our first book is already available on most e-readers.
Thanks, Zoë
I have had many successes with ABin5, but I had my first semi-failure with focaccia last night. I followed the directions on pages 150-151 in my Breville toaster oven (which works great with the bread in a corningware baking dish!). 8 ounces of olive oil doug, 1/2 thick, 425, etc. I also included, per the directions, water for steam (in a small metal cup resting on the baking sheet.
About 10 minute so into the bake, the focaccia puffed up, much like a pita bread. I popped the door open and deflated by poking the puffs with a skewer.
At 25 minutes it was a nice golden brown. But, there was a pretty hard crust, not much different than with the bread. And, there were 3 layers – a top crust, bottom crust and middle bread – all separating.
The onions were a bit burnt, but ok.
Although the taste was good, it was not a focaccia!
I am guessing a shorter bake time was in order but am not sure if would come out much different or only a bit different. Your picture above looks much lighter, barely brown (at least the top).
Can you guide me?
Thanks,
Mitch
Mitch: I’m guessing this is related to the toaster oven. Have you tested its temperature with something like https://bit.ly/czmco2 ?
First suggestion that will prob solve your main problem is to try slashing the focaccia. A cross or parallel lines will do it, use a serrated bread knife.
Cook the onions less before using them on the focaccia and you should be ok. Jeff
Jeff:
I think you were right about the toaster oven. It appears I did not pre-heat it enough. I tested the oven at 450 with a thermometer and when the pre-heat “ding” went off, it was only at 325. 15 or 20 minutes later it was at 475.
Next time I will give it a good preheat time and adjust for the temperature.
Thanks for the suggestion.
Bonjour Zoë & Jeff! It looks like the Kindle version of your book(s) is no longer available. Unlike a previous commentator, I really it were, as it’s a much more green technology than sending paper books across an ocean and then storing them here in my physical (and overflowing) library. Recipes on computers are very convenient for laptop users, especially with a nice high kitchen bar to set the laptop on. Are there any plans to sell the Kindle version again? Fingers crossed!
Katharine: Assume you mean that it’s not on Amazon where you live? Which amazon location do you use? It’s certainly on Amazon here in the US. Jeff
This is it! Great as is. Or, dipped in olive oil & balsamic vinegar. Used WW with OO dough from HBin5. Sprinkled leftover bacon from breakfast on half of it, just to test. Awesome! Used fresh herbs from my yard just like you did. Wow! Thank you.
RR: so jealous that you already have fresh herbs from your garden! Jeff
re: HBin5 Olive Spelt Bread. Are there any alternatives to the olives called for in the recipe? Thank you.
Hi RR,
Are you looking for a different type of olives or something else to use altogether?
Thanks, Zoë
something else to use altogether. I was wondering what other ingredient would go well with the spelt bread: bacon, cheese, banana, zucchini, ham, honey, fruits or vegetables in season, leftover mashed potato, rosemary, thyme, basil, balsamic vinegar…Or, maybe the question should be – is there a recipe where I can add a random ingredient? 🙂
RR: It’s just a matter of what you like. The Olive Spelt Bread is fairly neutral-flavored, so any of the ingredients you mention would work (but go easy on the balsamic). Both books have herb variations. If you go with fruits, may work better in a sweetened bread. Jeff
Hi Zoe & Jeff
Since Christmas (courtesy of Santa and my family) I am the proud owner of an iPad 2 which can also be used to download kindle books. When camping I like to take as little as possible, and would much prefer the electronic version of your books.
Any news on when Amazon will have all of them as kindle?
Electronic downloading would also eliminate cost of shipping to Australia . PS I already have two of your books in hard copy which are well used at home.
Many thanks Joan
Hi Joanella,
All of our books are available as kindle books through amazon in the USA. Are you not able to get them in Australia?
Thanks, Zoë
Ah! I had searched in the Amazon hard copy book section and was led astray as this morning only one of the titles was listed as available for kindle. Now I see they all are. I did look carefully, so not sure what is different now.
Yes we can get your books in Australia, but sometimes have to order and Amazon was cheaper and quicker when I got the earlier titles. As usual on your website you get back to cooks really quickly. Thanks so much.
Hi Joanella,
Glad you found the kindle version. When you click on the page from our website, there is a box that comes up, right under the title and price of the book, that says FORMATS. In this box you should find the hard cover, kindle and unknown binding (not sure what the unknown binding is???).
Hope this helps and thanks! Zoë
I just checked again and when I went to Amazon by clicking on the pizza and flatbread book LINK on your website homepage the kindle edition is not listed. I will go directly to Amazon and search from there in future.
Hi Jeff and Zoe
As follow up to my earlier comments…
I got sidetracked with family stuff in Ma and decided to wait until I got back to Australia to follow up on getting Kindle edition of the pizza and flatbread book.
Well it is definitely not available in Kindle edition for us in Australia.
Both of your earlier books (which I have in hard copy) are listed under FORMAT as available via Kindle on Amazon though.
I will just order it in hard copy, but thought I would let you know.
We are having a cooler late summer here in Canberra so I am able to cook bread without heating up the house. Mostly I keep cooking of breads for the cooler days, although sometimes I just can’t resist.
Many thanks Joan
Joanella: too bad about that, but glad you can get the hard-copies… Thanks for letting us know.
As others have noted, the basic Kindle reader isn’t great for recipes because you don’t get the color pictures. However, Amazon has free Kindle software you can download to your laptop. I haven’t purchased any Kindle cookbooks yet, but the ones I have downloaded from the library have great color pictures.
Love it.
Ps. I found your Artisan book on Amazon (kindle) and use it on my IPad.