How to Make Focaccia on the Grill

For that next picnic or family outing, consider making focaccia (or pizza) on the grill. It's easy to bake on the grill. If you really want to impress your family or friends, crank up the grill. (To make it really easy, mix the dough at home and take it to the park.)

Our Italian Herb and Garlic Focaccia mix is perfect for this — it comes with its own seasoning packet and bakes in just 15 minutes. We also love the Tuscany Tomato and Herb, Italian Herb and Cheese, and Rosemary Focaccia mixes for variety.

Prepare the mix according to package instructions. When you get to the park, mix the oil with the contents from the seasoning packet. Pat the dough in the pan. Dimple the bread and pour the seasoned oil over the dough.

If you are going to add toppings like a pizza, do so now. You're ready to bake your focaccia.

You can bake nearly anything with a covered grill. The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such and that works perfectly for baking bread.

Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.

The trick to baking on the grill is controlling the temperature. If your grill comes equipped with a thermometer, you've got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat the interior to 350 degrees. If not, guess. After a few experiences you'll have it perfect and we bet that the first batch off the grill will be just fine. An occasional peek to see how your bread is doing as it nears completion is okay.

And here are a few tips to help you along the way:

• If you are letting your dough rise outside where the temperature may be less than indoors or where breezes may swirl around the dough, consider using a proofing bag as a greenhouse. Simply slip the bread dough — pan and all — inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
• If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
• The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread. I've lifted the pan up with a couple bricks or old tin cans. And keep the temperature low.

Now that you know how to use your grill as an oven, try a pizza or a loaf of bread next. Cookies are a little tough because the baking has to be so quick and precise.

Get your focaccia mix here.