Smoky Cast Iron Focaccia: The Ultimate Arteflame Grilled Bread Recipe

There is something primal and deeply satisfying about baking bread outdoors. While the Arteflame is legendary for searing steaks and roasting vegetables, it serves as an exceptional oven for artisanal baking when used correctly. This Grilled Italian Rosemary Focaccia recipe takes the classic, dimpled Italian staple and infuses it with the subtle, atmospheric essence of wood-fired cooking. By utilizing a cast iron skillet directly on the cooktop, you achieve a crust that is impossibly crispy and golden, while the center remains airy, tender, and aromatic. It is the perfect way to slow down your cooking process, inviting your guests to tear into warm, olive-oil-soaked bread right off the grill. Whether you are hosting a summer barbecue or a cozy winter fire, this focaccia elevates the meal from simple grilling to a culinary experience.

Ingredients

The Yeast Mixture

• 1 cup warm water (110°F is ideal for activation)
• 2 teaspoons sugar (or honey) to feed the yeast
• 1 packet (2 1/4 tsp) active dry yeast

The Dough

• 2 1/2 cups all-purpose flour (plus a little extra for kneading)
• 1 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil (divided use)

The Toppings

• 2 tablespoons fresh rosemary leaves, chopped
• 1 teaspoon flaky sea salt (Maldon or similar)
• 1 clove garlic, minced (optional)

Instructions

Step 1: Activate the Yeast

1. In a small mixing bowl, combine the warm water and sugar. Stir until the sugar is mostly dissolved.
2. Sprinkle the active dry yeast over the top of the water. Let it sit undisturbed for about 5 to 10 minutes.
3. You are looking for the mixture to become frothy and creamy. This bloom indicates your yeast is alive and ready to rise.

Step 2: Form the Dough

1. In a large bowl, whisk together the flour and fine sea salt.
2. Pour in the yeast mixture and 2 tablespoons of the olive oil.
3. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5–10 minutes until smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time.

Step 3: First Rise

1. Clean your mixing bowl and grease it lightly with olive oil.
2. Place the dough inside, turning it once to coat it in oil. Cover with a damp cloth or plastic wrap.
3. Let it rise in a warm, draft-free area for about 60 minutes, or until it has doubled in size.

Step 4: Prepare the Skillet and Second Rise

1. Generously coat a 10-inch or 12-inch cast iron skillet with 1 tablespoon of olive oil. This prevents sticking and fries the bottom crust.
2. Punch down the risen dough and transfer it to the skillet. Press it gently toward the edges to fill the pan.
3. Cover and let it rise again for about 20–30 minutes while you fire up your grill.

Step 5: Dimple and Season

1. Once the dough has puffed up, use your fingers to poke deep dents (dimples) all over the surface of the dough. Press down firmly, but try not to tear the bottom.
2. Drizzle the remaining olive oil over the top, allowing it to pool in the dimples.
3. Sprinkle evenly with fresh rosemary and flaky sea salt.

Step 6: Bake on the Arteflame

1. Preheat your Arteflame grill. You want a medium-heat zone.
2. Place the cast iron skillet on the flat cooktop. Do not place it directly over the open center fire, as this will burn the bottom before the inside cooks. Place it on the flat surface where the temperature is roughly 350°F to 400°F.
3. For the best baking results, cover the skillet with a domed lid or a stainless steel mixing bowl to trap the heat and create an oven effect.
4. Bake for 20–30 minutes. rotate the skillet every 5-10 minutes to ensure even browning. The bread is done when the top is golden brown and the loaf sounds hollow when tapped.

Tips

Baking on a grill requires a little more attention than an indoor oven, but the results are worth it. The most critical factor is heat management. Because the heat source is coming from the bottom, there is a risk of scorching the crust before the middle is fully baked. To mitigate this, ensure your cast iron skillet is well-oiled; the oil acts as a conductor to fry the crust rather than burn it. If you feel the plancha is too hot, move the skillet further toward the outer edge of the Arteflame where the temperature is cooler. Using a dome or cover is essential—it captures the rising heat and circulates it over the top of the dough, ensuring the rosemary and upper crust brown beautifully. Finally, don't skimp on the olive oil; it keeps the bread moist and flavorful.

Variations

Focaccia is essentially a blank canvas for savory flavors. While rosemary and salt are traditional, you can easily adapt this recipe to match the rest of your grilled menu. Just remember to press heavier toppings deep into the dough so they don't burn or fall off during the cooking process. Here are a few reliable variations to try on your Arteflame:

• Tomato & Basil: Press cherry tomatoes into the dough before baking and top with fresh basil after removing from the heat.
• Caramelized Onion & Gruyère: Mix caramelized onions into the dough or scatter on top with grated cheese for a rich, savory loaf.
• Olive & Feta: Stud the dough with Kalamata olives and crumbles of feta cheese for a Greek-inspired twist.
• Garlic Confit: Instead of raw garlic, press soft, roasted garlic cloves into the dimples for a mellow, sweet garlic flavor.
• Spicy Jalapeño & Cheddar: Add sliced jalapeños and sharp cheddar for a bread with a kick.

Best pairings

This Grilled Italian Rosemary Focaccia is versatile enough to be a starter, a side, or a vessel for other ingredients. Its robust texture holds up well against strong flavors. Serve it warm directly from the skillet to maximize the aromatic impact of the rosemary. It pairs exceptionally well with:

• Grilled Ribeye or Strip Steak: Use the bread to mop up the savory steak juices mixed with chimichurri.
• Charcuterie Boards: Slice it into strips to serve alongside prosciutto, salami, and soft cheeses like brie or gorgonzola.
• Fresh Burrata: Serve a warm wedge of focaccia with a ball of cold creamy burrata and a drizzle of balsamic glaze.
• Hearty Soups or Stews: Perfect for dipping into a grilled tomato soup or a rustic beef stew cooked on the Arteflame.

Conclusion

Mastering baking on your Arteflame opens up a new dimension of outdoor culinary creativity. This Grilled Italian Rosemary Focaccia proves that you don't need a conventional kitchen to produce bakery-quality bread. The combination of the cast iron heat and the ambient warmth of the grill creates a texture that is difficult to replicate indoors—crispy, oily, salty, and soft all at once. It is a simple recipe that yields impressive results, making you look like a pro griller. So, the next time you light up the fire, mix up a batch of dough and enjoy the timeless pleasure of breaking bread under the open sky.