I have had nothing but success with flatbreads on the grill. It always seems like a dodgy expedition to put a raw, dangly, piece of dough on a barbecue. (Will it fall through the grate? Will it stick?) But every time I have tried it, I have been so pleased with the flavour of the crust and the rustic look it produces.
I would thoroughly suggest trying a simple foccacia, pizza, or naan bread like this. It only takes a few minutes per bread, and there is nothing like biting into the salty warm product. Your fingers should be shiny with olive oil when you are done, at least until you lick them clean.
Miniature Grilled Tomato & Oregano Fougasses
(makes 8)
Adapted from Artisan Bread in 5 Minutes a Day1. Follow the recipe to make and prep the dough. When you are ready to make the bread remove dough from the fridge and let come to room temperature, about an hour.
2. Combine all filling ingredients together in a bowl and set aside.
3. Divide the dough into 8 small balls. Form them one at a time, leave the rest covered.
4. On a well floured surface press and stretch out the dough until it is flat and about 1/2 ” thick. Sprinkle some of the filling on top of the dough. You want it evenly distributed across the top but leaving a border near the edge. You want about a tablespoon of filling per 3 square inches.
5. Now roll it up like a jelly roll and pinch the ends. Gently press back down into a flat rectangle. Some tomatoes and filling may pop through, that’s okay. Use more flour if you find this too sticky. Using a knife make a few slits in the dough and gently pull apart with your fingers to form holes in the dough. Place on a sheet of parchment while you repeat with the rest.
6. Get your barbecue nice and hot. Turn one side all the way down. Grease the grill to help prevent sticking and place the mini fougasses on the cool side of the grill. Cover and cook for 5 minutes. Meanwhile grab a brush and put some olive oil in a bowl. Turn the breads and brush with oil. Cook for approximately another 5 minutes, watching to avoid letting the bottoms burn.
7. Eat warm.
{ 10 comments… read them below or add one }
I've never tried bread on the grill, but this is inspiring!
I just made my first Fougasse this weekend. next time I'll have to try it on the grill.
That looks fabulous! I love the shape. I have had mixed results with doughs on the grill, but I'm willing to risk disaster to give this a try.
Deborah – its fun!Ｉlike doing it when we are hanging out outside.
Food Hunter – I really like Fougasse, extra crust!
Sara – Just make sure the grill is well oiled, then you just need to BELIEVE it will work, and walk away for a few minutes
I've never seen fougasse being cooked on the grill before. And wow that's pretty fast in 5 minutes! I'll definitely give this a try
I just saw an ad for a fougasse and I was wondering what they were. They look really tasty!
This sounds delicious! I've never made this nor tried any bread on the grill, so I think this is perfect for me! Hopefully i'll be in touch soon for this weeks ppn!
Looks awesome! I just discovered your blog through PPN and am looking forward to participating in this week's roundup.
Jackie – they are small and thin – and yeah cook up really fast!
Kevin – It is basically a closed focaccia with a bunch of holes. Means more crusty bit for those of us who like that!
Kristin – hope to have you join in the fun!
Sweet Kitchen – Glad to have you here!
now that’s interesting… I’ve never seen anybody baking bread on the bbq before !! But after all, I’m French, so what do I know about bread ?!
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It looks pretty cool I have to say… and way faster than my way of making bread, which usually takes me between 3 to 5 hours !!… Will definitely try it