Grill-Baked Focaccia with Balsamic Strawberries and Fresh Rosemary Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillYou can turn our stir-together flatbread dough into focaccia simply by brushing on a slurry of olive oil, water, and salt which is what gives focaccia its distinctive flavor. We’ve added a little fresh rosemary, plus a postgrilling topping of fresh strawberries in a balsamic syrup. Make sure the balsamic is one that you like because the flavor will really come through. The flatbread bakes on the indirect side of the grill with the lid closed, so the top is what gets browned rather than the bottom. Serve this flatbread right from the cutting board for a rustic presentation

  • Yield: 6 Servings


For the balsamic strawberries
  • ¼ cup good balsamic vinegar
  • ¼ cup granulated sugar
  • 3 cups fresh strawberries, hulled and quartered
For the focaccia
  • 1 teaspoon cornmeal
  • 2 tablespoons olive oil, plus more for the pan
  • 1 recipe Stir-Together Flatbread Dough
  • 1 teaspoon fine kosher or sea salt
  • 2 tablespoons fresh rosemary leaves
How to Make It
  1. For the balsamic strawberries, combine the vinegar, sugar, and 2 tablespoons of water in a saucepan over high heat on the stovetop. Bring to a boil and stir to dissolve the sugar. Let cool. Pour over the strawberries in a medium bowl and toss to blend. Let stand for 30 minutes at room temperature, and then stir again before topping the flatbread.
  2. For the focaccia, prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
  3. Lightly sprinkle the cornmeal in the bottom of a 12 x 10-inch disposable aluminum pan. Pat the dough into the pan. In a small bowl, combine 2 tablespoons of water with the 2 tablespoons of olive oil and the salt. Using the handle of a wooden spoon, dimple the dough but do not poke holes in it. Brush the olive oil mixture over the top of the dough so it pools in the depressions.
  4. Place the pan on the indirect side of the grill, close the lid, and grill for 17 to 20 minutes, or until puffed,golden, and firm to the touch. Loosen the focaccia from the sides of the pan and turn out onto a cutting board, then turn right side up. Sprinkle with the rosemary and spoon the balsamic strawberries over the focaccia. Let rest for 5 minutes, then cut into pieces and serve.

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