Wood-Fired Focaccia
Pellets: Apple/Pecan/Oak/Alder/Signature/Maple
Equipment
- 12” Cast Iron Skillet or 1/4 sheet pan
- Traeger Grill
- Stand Mixer or Food Processor
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup warm water
- 2 1/4 tsp instant yeast or .25oz packet
- 1 tsp sugar
- 1 tsp salt plus more flaky salt for sprinkling
- 3 Tbsp olive oil plus up to ¼ cup more for the pan and drizzling
- 1 Tbsp fresh herbs thyme, rosemary, sage
- 1-2 Tbsp Parmesan freshly grated (optional)
- 1/4 cup cherry tomatoes halved and drained on a towel
- 3 each garlic cloves sliced thin
- 1/2 each shallot sliced thin
Instructions
- Place the flour, water, yeast, sugar, salt, and oil, in the bowl of a stand mixer and mix for 60 seconds.
- Alternatively use a food processor by adding the flour, sugar salt, yeast to the bowl, and process while streaming in the warm water followed by the olive oil.
- Process until combined and a ball forms.
- Pour the sticky dough into a well-oiled 12” cast iron skillet, or sheet pan.
- Drizzle the top of the dough with more olive oil and cover with plastic wrap and a kitchen towel.
- Let rise indoors in a warm spot for 45 minutes.
- Press the dough to the edge of the pan, and cover again.
- Preheat the grill to 375F.
- Let rise 15 more minutes while the grill preheats, then uncover and press dough to the edge of the pan using your fingertips to create divots.
- Drizzle with olive oil, and sprinkle with herbs, Parmesan, tomatoes, garlic, shallots, and flaky salt.
- Bake 30-40 minutes until golden brown and cooked through.
- Allow to cool a bit before removing from pan to enjoy.