The trick is to smoke the meat and not make the meat smoke

HOMEMADE FOCACCIA

  Date: June 28, 2014
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I wasn't quite sure what to make about this companion recipe to the PORCHETTA SANDWICHES I was making. I looked at the simple ingredients and in my mind I wasn't coming up with it tasting like store bought focaccia bread. I went ahead and made it and everyone commented on the great flavor. So what do I know? The dough was mixed 24 hours in advance and refrigerated. On the day I needed to use it, the dough was turned out, divide and stretched out to fit in a baking pan coated with olive oil. The dough was covered and given a 30 minute rise. Then it went out to the Egg which had been stabilized at 450 degrees. This was the only hiccup I ran into. The recipe called for a 12 minute baking time and it took 22 minutes. I believe part of the problem was the recovery time to get back to 450 degrees. As mentioned the focaccia tasted great and I was happy with the results.
Recipe Source:
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Grill It - 2014

Better Homes & Gardens Grill It! 2014:

Homemade Focaccia - Page 93.
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • Dough Hooks
  • Dough Doubling Pail
  • W-S 10" x 15" gold Touch Baking Pan
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grate
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal