{"id":698,"date":"2009-06-22T10:09:50","date_gmt":"2009-06-22T17:09:50","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=698"},"modified":"2009-06-22T10:11:15","modified_gmt":"2009-06-22T17:11:15","slug":"olive-garlic-and-fresh-herb-focaccia-on-the-grill","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/06\/22\/olive-garlic-and-fresh-herb-focaccia-on-the-grill\/","title":{"rendered":"Olive, Garlic and Fresh Herb Focaccia on the Grill!"},"content":{"rendered":"
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Today promises to be 95 degrees with humidity that makes my hair as wide as it is long! In other words it is WAY too HOT to bake in my kitchen. As you’ve probably noticed, Jeff and I continue to bake all summer long and most of it happens on our gas grills. With a little experimenting we’ve discovered that you can “bake” just about anything on the BBQ, click here to see some of our other favorites<\/a>! For this focaccia, which is traditionally done in the home oven with lots of olive oil drizzled on top (page 150), I used a metal pie plate to keep all the oil and toppings in place. This technique is great for indoor or outside baking.<\/p>\n Do you Kindle? Do you know what a Kindle<\/a> is? Recently Artisan Bread in Five Minutes a Day<\/a> became available on Kindle, which is an electronic wireless reading device, that allows you to look at books on a screen. It seems like an amazing way to carry an entire library with you all the time. I’ve never seen one and I’m very curious what you think of this concept??? If you have one, do you use it for cookbooks?<\/p>\n To make the focaccia,<\/p>\n 1\/2 pound (orange size) piece of dough. I used the master recipe, but the olive oil dough (page 134), European Peasant (page 46), Italian Semolina (page 80) or whole wheat doughs work well too!<\/p>\n 2 tablespoons olive oil, plus more to drizzle over dough<\/p>\n 1\/4 cup olives, chopped<\/p>\n 2 cloves of garlic, chopped<\/p>\n Fresh rosemary and oregano to taste (these came from my garden!)<\/p>\n Coarse salt to taste<\/p>\n <\/p>\n About 20 minutes before baking preheat your gas grill<\/a> to 450 degrees, that is high-medium on mine. (We have not tried these recipes on charcoal grills. If you do, be careful that the temperature is even and that you check the bottom of the dough regularly for burning.)<\/p>\n