This light, fluffy, fruit topped focaccia is a no-sweat side for grilled meals (or as part of grilled meal prep) thanks to it’s grill ready instructions. We like the peach plus thyme topping here but almost any combination of summer fruit and herbs work too: plums + basil, cherries + rosemary, tomatoes + chives. Lastly, you can swap the malted barley syrup for honey or date syrup but not molasses.
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Grilled Peach Focaccia
- Yield: 16 servings 1x
Ingredients
Scale
16 ounces all-purpose flour, approximately 4 cups
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105˚F
7 tablespoons olive oil, divided, not extra virgin
1 tablespoon malted barley syrup
1 large peach, thinly sliced
1 tablespoon thyme leaves, coarsely chopped
1 teaspoon coarse sea salt
Instructions
- Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons olive oil, and malted barley syrup.
- Start the mixer on low and mix, using the hook attachment, until the dough just comes together. Increase the mixer speed to medium and knead for 15 to 20 minutes.
- Tear off a small piece of dough, flatten into a disc, and stretch until thin. Hold it up to the light and look to see if the baker’s windowpane, or see-though membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes on medium speed.
- Remove the dough from the mixer and fold onto itself a few times to form a smooth ball.
- Coat the stand mixer’s work bowl with 1 tablespoon of olive oil and return the dough to the bowl. Cover with a tea towel and leave at room temperature for 60 to 90 minutes or until doubled in size.
- Oil a 12-inch cast iron pan with 2 tablespoons of olive oil. Gently flatten the dough into a disk, place in the prepared pan and cover with a tea towel. Set aside until doubled in volume again, approximately 1 hour.
- Heat a gas grill to medium
- When the dough has doubled, remove the tea towel and dimple the top of the dough with your fingertips. Brush the top of the dough with remaining 2 tablespoons of olive oil. Arrange the peach slices on top of the dough and sprinkle with the thyme and sea salt.
- Turn off the grill’s middle burner. Place the pan in the center of the grill, over indirect heat, and bake for 25 to 30 minutes or until the focaccia is golden brown and reaches 210˚F.
- Remove the focaccia from the pan with a metal spatula and transfer to a cooling rack. Cool 5 minutes before slicing.
