I wanted to make a foccacia with whole wheat and buckwheat. She Who Must Be Obeyed said it was hot and didn’t want the house heated up by baking. So, I mixed up my dough and cooked it on my Weber Barbecue. Everyone was happy!
The recipe for this bread is at the end of the post.
I started of by mixing 4.25 ounces by weight (1 cup) all purpose flour with 1 teaspoon salt, 2 1/4 teaspoons rapid rise yeast and 1 tablespoon of sugar.
I put 1 cup of water and 1 tablespoon of oil in a measure and heated it for 25 seconds in the microwave. It should be warm but not hot.
I mixed the water and flour mixtures with the paddle attachment of my KitchenAid mixer for 4 minutes on medium speed.
I added the whole wheat flour and buckwheat to the batter and changed to a dough hook. I mixed for 2 minutes.
I added the remaining 4.25 ounces (1 cup) of flour and kneaded with the dough hook for 7 minutes.
I put some oil in the bottom of the bowl and rolled the dough in it to coat it. I covered it and let is sit until the dough was doubled, about 45 minutes. You can tell if the dough has doubled by pressing 2 fingers into it. If the holes don’t spring back, its is ready.
I rolled it out to about 3/8 inch thick. I greased a baking sheet with olive oil and stretched the dough into a shape that fit on the sheet. Push your fingers into the dough to make dimples. Sprinkle the oil and Italian seasonings on the focaccia. Let it sit for 10 minutes.
If you put the baking sheet right on the grill racks of your barbecue, it can over brown the bottom. So, turn a second baking sheet over. Put a wire rack on it and put the baking sheet with the focaccia on the wire rack. Put this assembly on a grill that has been preheated with the burners on medium low. You are looking for a temperature of about 375 to 400 F in the chamber of the grill with the lid down. Don’t worry about being exact, just keep it as close as you can.
After 20 minutes, start checking the interior temperature of the focaccia with an instant read thermometer.
Cut it up and serve it!
I love this. However, it is not really focaccia like. It reminds me more of some north African breads I have tried. The buckwheat and whole wheat give it a nutty flavour and more chew than an all white flour focaccia. It didn’t last long and I will be making it again.
The Old Fat Guy
- 8.5 ounces by weight (2 cups) all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoon fast rise yeast
- 1 cup water
- 1 tablespoon olive oil
- 4.1 ounces by weight (1/2 cup) whole wheat flour
- 4.1 ounces by weight (1/2 cup) buckwheat flour
- 2 tablespoons olive oil.
- 2 teaspoons Italian seasoning blend
- Olive oil for drizzling and greasing pan
- Mix 4.25 ounces (1 cup) of flour with the salt, sugar and yeast.
- Put the water and 1 tablespoon olive oil in a cup and heat in the microwave until warm but not hot (120-130 F).
- Mix the flour and water mixtures together with the paddle attachment of your mixer for 4 minutes.
- Add the whole wheat and buckwheat flours. Change to a dough hook and mix for 2 minutes.
- Add the remaining 4.25 ounces (1 cup) of flour and mix with the dough hook for 7 minutes.
- Remove the dough from the bowl. Grease the bowl with olive oil.
- Put the dough back in and turn to coat with the olive oil.
- Cover and let sit until doubled, about 45 minutes.
- Roll the dough out to about 3/8 inches thick.
- Grease a baking sheet. Stretch the dough into an oval that fits on the baking sheet.
- Press your finger tips into the dough to make dimples.
- Sprinkle the 2 tablespoons of olive oil over the surface of the focaccia.
- Sprinkle the Italian seasoning over the focaccia.
- Let sit for 10 minutes.
- Meanwhile, preheat your barbecue with the burners on medium low to get the temperature with the lid closed to between 375 to 400 F.
- Turn a second baking sheet over. Put a wire rack on it. Put the baking sheet with the focaccia on the wire rack.
- Put the stacked racks on the grill.
- Close the cover and cook for 20 minutes.
- Check every 10 minutes until the internal temperature of the focaccia is over 200 F.
- Cut and serve.