Sourdough Einkorn Focaccia on the Grill for Summertime

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It’s too hot to bake bread but you still want some freshly baked bread? Do it on the grill! This Focaccia bread is a simple sourdough recipe that’s hard to mess up. Not only is it great for the beginner baker, but you can add on fresh garden tomatoes, basil and herbs according to the season. It’s the perfect summer bread to accompany your dinner.

I must admit it’s taken me ten years to learn how to use the barbecue. Yup. It’s not that I wasn’t shown. It’s just one of those things you watch and then never do or care much about. Before you know it you’ve forgotten how it works. This year I was actually wanting to learn (it’s funny how that tends to help you learn!) so I could grill sourdough bread in summer. The indoors was hot and the air conditioner was working hard. This recipe came out of simplicity. Focaccia, as I mentioned is about the easiest bread you could make in the sourdough world. Over proofed your dough? Just make focaccia from it.

When I set to create a bread recipe I knew this was what I wanted because 1. it’s hard to mess up focaccia and 2. you can add fresh herbs and more from your own summer garden. What could be more perfect in this plentiful season?

What is Focaccia?

Focaccia bread is a traditional flat bread that originated in Italy back in the 1500’s. Variations are seen across the country. Most tend to be close to an inch in thickness and many are known for dimples on the top of the bread.

Some are stuffed with cheese such as the focaccia de Recco in Liguria. Others have tuna, potatoes, herbs and more.

We’ll be making a thick style focaccia with herbs, cheese and(if you so desire) tomatoes. Know that these are just ideas. I’ve posted many different options for toppings at the bottom of this recipe.

Tips for Grilling Bread

Grilling bread is quite a bit different than baking it in the oven because of a couple things.

1. You can’t move the rack. In a traditional oven, you can raise or lower racks to be closer to or farther from the heating element depending on your needs. In a BBQ the rack is stationed quite close to the heating element which is why we get that well known striped black charcoal line.

The way we keep things from getting that blackened finish is to lower the heat and, if needed, cook longer than they would in the oven. For this reason, breads needing high heat such as those used in a dutch oven, should only be made in the oven. They won’t rise as high in a bbq unless they have high heat and using high heat will surely result in a blackened bottom. Hence, flat breads are the perfect bread for the grill.

2. The temperature doesn’t stay consistent in a barbecue. In a kitchen oven, the door opens only as wide as the front of the box shape. This means it can keep in the heat much better than a barbecue which has a door that opens extremely wide and lets in outside heat or cool. It’s best when grilling bread to not check on the bread until right before it’s done. Keep that door closed!

Tools You’ll Need for Focaccia

Cast Iron Skillet

I use a 10 inch skillet but feel free to use one slightly bigger. Cast iron is great because it is a good heat conductor and safe for use in the bar-b-que. As long as the skillet is seasoned there’s no need to grease the pan.

Large Mixing Bowl

You’ll need a large bowl to mix together the focaccia dough.

Ingredients for Einkorn Sourdough Focaccia

All Purpose Einkorn Flour

Einkorn flour is the mother wheat, meaning it was the first wheat ever created. With only 14 chromosomes compared to modern wheat’s 42, this grain is much easier to digest and pack much more nutrition. One of the reason’s I use einkorn is because the gluten has a much weaker structure which is great for those with gluten sensitivities. One thing to remember, though, is it has its’ own chemistry in baking which is different than modern wheat. Find more about how to bake with einkorn HERE.

I’m not against using whole wheat einkorn at all, but I specifically use all purpose flour in this recipe to give a light flavor. If you want to use whole wheat I don’t have specific equivalents, but know your amount of flour and water will go up just a tad.

You can find where I purchase organic einkorn berries and flour HERE.

Active Sourdough Starter

Active sourdough starter means starter that contains organisms quickly eating and producing noticeable bubbles. Ideally, the starter would be fed 4-8 hours before baking to give it time to activate.

Sea Salt

Salt is an important part of bread. I love using sea salt with many naturally occurring minerals.

Ingredients for Grilled Focaccia Bread

1/2 Cup Active Sourdough Starter

1 1/4 Cup Warm Water ( about 100 degrees Fahrenheit)

1/2 teaspoon Sea Salt

4 Cups All Purpose Einkorn Flour

Recipe Directions for Iron Skillet Focaccia on the Grill

To make your einkorn sourdough focaccia bread, you’ll first want to make sure you have an active sourdough starter that’s been fed in the last 4-8 hours. Second, allow yourself 4-8 hours for rising time.

If you’re making this bread for dinner you’ll want to start much earlier in the day. During the summer months temperatures may be much warmer inside so know the hotter it is, the less time it will take to rise your dough.

At 68-70 degrees Fahrenheit I rise my dough approximately 8-10 hours.

At 76 degrees Fahrenheit I rise my dough approximately 3-5 hours.

Heat your grill to 375-400 Degrees Fahrenheit ( I aim for 400) and preheat your cast iron skillet. While the iron pan preheats, prepare your toppings. I like using shredded cheese and herbs for a basic bread. In addition, I sprinkle sea salt on top and drizzle with olive oil.

Once the grill is heated take out your skillet. With damp fingertips, stretch the dough into the hot skillet and push dimples into the spread dough with finger tips. Cook in the BBQ for 20-25 minutes or until edges are golden brown.

Remove from the skillet and cool on a wire rack for 30 minutes before slicing.

Variations to Focaccia Toppings

Other topping ideas for Focaccia could be:

Salami and olives

Tomatoes and Basil

Tuna and Dill with cheddar

Sausage, peppers and oregano

Ham and Romano Cheese

Enjoy your Summer!

From the Hilltop,

Krista