Description

A beginner-friendly sourdough focaccia recipe cooked on an outdoor grill. This method creates a crispy, charred bottom and a soft, pillowy interior infused with rosemary and flaky sea salt, requiring no oven.

Ingredients

Scale

1 cup (240g) active sourdough starter (fed and bubbly)
3 ½ cups (450g) bread flour
1 ½ cups (360ml) warm water (80-85°F)
2 teaspoons fine sea salt
½ cup (120ml) extra virgin olive oil
2–3 sprigs fresh rosemary (needles stripped and chopped)
Flaky sea salt (like Maldon)
2 cloves garlic (minced, optional)

Instructions

In a large bowl, whisk warm water and sourdough starter until dissolved. Add bread flour and fine sea salt, mixing until no dry flour remains. The dough will be shaggy and sticky.
Let the dough rest for 20 minutes (autolyse). Meanwhile, set up your grill for indirect medium heat (375°F-400°F).
Generously grease a 9×13 inch metal pan with olive oil. Pour in the dough and gently stretch it to fit the corners. Let it rest for 5 minutes if it resists, then stretch again.
Cover the pan with plastic wrap or a damp towel and let rise for 1-2 hours until puffy and jiggly.
While the dough rises, mix the topping: combine extra virgin olive oil, chopped rosemary, and minced garlic (if using).
Once risen, remove the cover. Dip oiled fingertips into the dough and press firmly to create dimples all over the surface.
Drizzle the rosemary-oil mixture generously over the top, pushing some oil into the dimples. Sprinkle with flaky sea salt.
Place the pan on the cool side of the grill (indirect heat). Close the lid and cook for 20 minutes without opening.
Check the bread; if the top is browning too fast, move it slightly closer to the heat for the last 5 minutes. Total cook time is 25-35 minutes.
The focaccia is done when deep golden brown and the internal temperature reaches 190°F-200°F.
Remove from grill and let cool in the pan for 5-10 minutes before lifting out and serving warm.

Notes

Ensure the grill is set up for indirect heat to prevent burning. Use a metal pan, as glass or ceramic can shatter from thermal shock. If the dough snaps back while stretching, let it rest for 5-10 minutes to allow gluten to relax. For best results, use fresh rosemary and high-quality extra virgin olive oil.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1
Sodium: 600
Fat: 15
Saturated Fat: 2
Carbohydrates: 45
Fiber: 2
Protein: 8

Keywords: sourdough focaccia, grill recipe, outdoor cooking, beginner bread, rosemary focaccia, no oven bread, grilled bread