Grilled bread

Grilled bread

Grilled no-knead focaccia bread


  • 1 cup white whole wheat flour
  • 1.25 cups bread flour
  • 1 cup all-purpose flour
  • 14 oz of very warm water (about 115°F)
  • 0.75 tsp of active dry yeast (for starting in the morning)
  • 0.5 tsp salt

Optional toppings

  • Flaky salt
  • Grated sharp cheese
  • Dill and chives
  • Fresh rosemary leaves
  • Roasted garlic
  • Savory seasoning mix like Herbs de province or Italian blend
  • Roasted red peppers
  • Sun dried tomatoes
  • Hummus or extra virgin olive oil or tzatziki for spreading or dipping


  1. Mix all together.
  2. Cover with a towel or cling wrap with a few holes in it. Let rise for 6-8 hours.
  3. Put a few tablespoons of fat into a 10” cast iron skillet, coating the whole inside well. Using a spatula, scrape the dough into the skillet.
  4. Brush the fat in the skillet over the whole loaf with a basting brush. Rest for an hour or so.
  5. Get the grill (or oven) super hot.
  6. Brush the top again, then optionally dimple it like traditional focaccia bread. Add any toppings.
  7. Grill on high for 10 minutes or until golden brown on top.
  8. Immediately remove hot bread from skillet to cool a bit before slicing. Do not cool in the pan.


  • Total volume of flour is about 3.25 cups. This is the blend I usually make.
  • It works well in the oven too. I typically bake it at 550°F for about 12 minutes or so.
  • Halves perfectly for an 8” skillet