Grilled Focaccia on a Gas Grill for a Perfect Crust

Grilled focaccia is one of the most rewarding ways home bakers can turn a simple dough into bakery-worthy bread with a deeply golden crust, a tender crumb, and a subtle smoky edge that oven baking often cannot match. When done well, gas grill baking creates steady radiant heat, crisp bottom browning, and a dramatic rise that makes focaccia feel both rustic and refined. For home bakers who love the idea of baking bread outside, the grill offers a surprisingly accessible path to exceptional results, especially when you understand how indirect heat, dough hydration, pan choice, and timing work together.

Focaccia is already a forgiving bread, which is part of its appeal. It welcomes olive oil, herbs, garlic, tomatoes, olives, onions, and countless other toppings, but it also shines in its simplest form: a sheet of golden bread with a crisp exterior and pillowy interior. On a gas grill, that contrast can become even more vivid. The bottom develops a beautiful crust from the hot pan and consistent heat, while the top cooks gently under the cover of the grill, protected from direct flame. The result is bread with character, aroma, and texture that can feel almost impossible from an indoor oven on a hot day.

This guide is designed for home bakers who want to master grilled focaccia with confidence. It explains how gas grill baking works, why indirect heat matters, how to prepare dough for the grill, what equipment helps, and how to avoid common mistakes. It also covers variations, topping ideas, troubleshooting, storage, and the broader bread science behind a perfect crust. Whether you are a beginner trying focaccia for the first time or an experienced baker searching for a new technique, the following sections will help you make better bread outdoors.

Why grilled focaccia is worth learning

Grilled focaccia is more than a novelty. It solves a real problem for many home bakers: how to bake bread during warm weather without heating the kitchen. A gas grill becomes an outdoor oven, often reaching strong, even heat with less ambient heat buildup inside the house. That alone makes it attractive in summer, but the method has broader advantages.

First, the grill provides direct access to high, stable heat that can be adjusted quickly. Unlike some ovens, a gas grill warms up fast and responds immediately when burners are adjusted. That responsiveness is useful for bread baking, where small temperature changes can affect crust color and the rate of rise.

Second, the cooking environment encourages focused control. By using indirect heat, you create a protected zone where the bread bakes more like it would in an oven, but with added benefits from the enclosed grill chamber. The lid traps heat and moisture patterns that contribute to a strong rise and even baking. The pan or stone absorbs heat and helps build the bottom crust. In many cases, the top browns beautifully without needing a long bake time.

Third, grilled focaccia develops a distinct sensory appeal. The crust can be slightly more robust than an oven-baked version, with a subtle char on the edges if desired. Toppings like rosemary, sea salt, and olive oil become especially aromatic. The bread feels rustic in the best possible way, with a balance of tenderness and crunch that makes it equally suited to sandwiches, dipping, or serving alongside grilled meals.

For home bakers, there is also the pleasure of learning a flexible, confidence-building method. Once you understand the setup, grilled focaccia becomes a repeatable technique rather than a one-off experiment. That means you can bake bread outside often, adapt the recipe to seasons, and use the grill to host a meal around fresh bread rather than treating bread as an afterthought.

What makes gas grill baking different from oven baking

Gas grill baking is not simply oven baking outdoors. A grill behaves differently, and those differences shape the final bread crust and crumb.

A conventional oven distributes heat through insulated walls and often relies on a combination of radiant heat, convection, and the thermal mass of stones or trays. A gas grill, by contrast, has burners below and a metal lid above, with strong heat patterns and fewer layers of insulation. This creates a more intense environment that can be either excellent or troublesome, depending on setup.

The main challenge is to prevent the bottom from burning before the center cooks through. Because the heat source is below the pan, the underside of the bread is often the first area to color. That is why indirect heat is essential. If one or more burners are left on while the dough sits over an unlit zone, the bread can bake more evenly and avoid scorching.

The lid is also crucial. When closed, it turns the grill into a compact oven with efficient heat circulation. The enclosed space encourages the top to cook, the crumb to set, and the toppings to soften and brown. A wide temperature swing can happen quickly on a grill, though, so preheating and burner management matter more than in many indoor ovens.

Another difference is moisture. A grill can dry out food if it is used improperly, but for bread this can be an advantage if managed correctly. Focaccia needs enough humidity in the dough to stay open and airy, but it also benefits from a crisp crust that forms when surface moisture evaporates. The outdoor environment, plus the hot pan and oil, can contribute to that crisp exterior. Properly balanced, gas grill baking gives a crust with excellent texture and flavor.

For home bakers, understanding these differences is the key to consistency. You do not need a special grill or a complicated setup to get great results. You do need to think like a baker who is also managing a heat source with more direct control points than a standard oven.

The bread crust: why focaccia works so well on the grill

Bread crust is the most visible sign of success in any loaf, and focaccia has a unique relationship with crust. Its wide, relatively thin shape means more surface area is exposed to heat and oil, which encourages browning and crispness. The dough is usually enriched with olive oil, which helps create a flavorful exterior. On a grill, these qualities become even more pronounced.

A great focaccia crust should have several qualities:

• Deep golden color without being overly dark
• Crisp edges and bottom
• A tender but structured top surface
• Slightly chewy sections where the crumb meets the crust
• Aromatic olive oil and toasted dough flavor

Gas grill baking can enhance these qualities because the pan sits close to the heat source. Heat transfers quickly through metal or stone, then into the dough. At the same time, the covered grill keeps the top from drying too fast. The combination promotes a crust that is crisp but not hard, with a clean bite and satisfying finish.

One of the secrets to a strong bread crust is oil. Focaccia dough is often baked in a generously oiled pan. This oil helps fry the bottom in a gentle way, producing a delicate crunch and a rich, almost silky mouthfeel. It also encourages browning through heat transfer and caramelization. On the grill, that oil works together with the pan’s stored heat to create a crust that feels more developed than bread baked on a plain sheet.

Another factor is salt. Sea salt on top does not just season the bread; it also helps define texture by accenting the crisp and tender parts of each bite. Herbs and toppings contribute to browning too. Rosemary, garlic, onions, and tomatoes all release oils, sugars, and moisture that interact with the crust differently under grill heat.

For home bakers, this is encouraging news. You do not need to force complexity into the bread crust. A simple dough, handled correctly, can produce a stunning result when the baking environment is right.

Understanding indirect heat on a gas grill

Indirect heat is the most important technical concept for grilled focaccia. It means the bread is not positioned directly above an active burner. Instead, the burners on one side of the grill, or on the outer zones, are lit while the bread is placed in a cooler center or opposite side. This lets the grill chamber heat the bread more gently and evenly.

Why does this matter so much? Because bread, especially enriched flat breads like focaccia, needs time. The interior must expand, steam, and set before the crust becomes too dark. Direct flame can char the bottom or even create hot spots that make one area of the bread cook faster than another. Indirect heat allows more gradual heat transfer, which is more forgiving for home bakers.

A typical setup on a three-burner gas grill might involve:
– Preheating all burners to bring the grill to temperature
– Turning off the center burner and leaving the side burners on, or
– Turning on one side and placing the bread on the opposite side

The exact arrangement depends on the grill design, the number of burners, and how evenly it heats. Some grills have strong hot spots. Others have weaker flame control or uneven lid temperatures. Home bakers should learn their own equipment through simple trial runs, using an inexpensive thermometer if possible.

The goal is to maintain a stable baking zone around moderate to moderately high heat, often near 400 to 450°F depending on recipe and pan. Focaccia can tolerate some range, but too high a temperature will brown the crust too quickly. Too low, and the bread may dry out before developing enough color. Indirect heat helps balance those forces.

A helpful mental model is to think of the grill as a convection-like chamber. The bread sits in a protected area, while hot air circulates around it. The lid keeps heat trapped, the pan absorbs heat, and the dough rises from the steam generated within. Once you understand that relationship, the process becomes far less intimidating.

Best dough style for grilled focaccia

The ideal dough for grilled focaccia is simple, well-hydrated, and flexible. It does not need to be heavily enriched like brioche, nor does it need the same structure as a lean artisan boule. Focaccia is somewhere in the middle. It should be soft and extensible, but strong enough to hold its shape in a pan and rise with a light, open crumb.

Most successful focaccia doughs share these qualities:

• Moderate to high hydration
• Good gluten development
• Olive oil in the dough or pan, or both
• A relatively long fermentation for flavor
• A gentle handling style

Hydration is important because wetter doughs spread into the pan more easily and can produce a more open, airy crumb. Many home bakers find that doughs in the 70 to 80 percent hydration range work well for focaccia, depending on flour type. Higher hydration may feel sticky at first, but it often yields a better texture after fermentation.

Flour choice matters too. Bread flour gives more chew and structure. All-purpose flour can work for a softer, more delicate crumb. Some bakers use a blend to balance tenderness and strength. If you are new to the process, a bread flour or bread flour blend is a reliable place to start.

Fermentation is another major factor. A longer rise, whether in one stage or with an overnight cold ferment, deepens flavor and improves dough handling. Cold fermentation also strengthens the dough’s extensibility, making it easier to stretch into a pan without tearing. For grilled focaccia, that flexibility is especially useful because the dough needs to settle and expand under controlled heat.

The dough should feel alive, elastic, and slightly jiggly when ready. Overworked dough can become tight and hard to spread. Underdeveloped dough can spread too much or bake unevenly. Good focaccia dough rewards patience more than force.

Ingredients that make the best grilled focaccia

A focused ingredient list helps you keep the attention on technique, which matters most on the grill. The essential ingredients are familiar, but quality makes a real difference.

Flour

Choose bread flour for more structure or all-purpose flour for a softer finish. A blend of the two offers a nice compromise. Fresh flour with good protein content helps the dough rise without collapsing.

Water

Use water at a temperature that supports fermentation. Cooler water can be useful for longer rises; warmer water speeds fermentation. The dough should not feel hot.

Yeast

Instant yeast or active dry yeast both work. Instant yeast is convenient and consistent. Active dry yeast should be hydrated according to package instructions or mixed into the dough with enough time to activate.

Salt

Salt is essential for flavor and dough strength. It also helps control yeast activity. Fine sea salt or kosher salt both work in the dough, while flaky sea salt is often best for the topping.

Olive oil

Use good olive oil in the dough, in the pan, and over the top. The flavor will come through, so choose one you enjoy eating. A peppery extra-virgin olive oil can add depth.

Toppings

Rosemary, thyme, garlic, tomatoes, onions, olives, chili flakes, caramelized leeks, potatoes, and cheese all work well. The key is not to overload the bread so much that the center becomes soggy or heavy.

Optional flavor enhancers

A touch of honey or sugar can support browning. A small amount of whole wheat flour can add nuttiness, but too much may make the bread denser. Prefer simplicity when learning the grill method.

For home bakers, ingredient quality should support the texture goals. Since gas grill baking highlights crust and aroma, each ingredient becomes more noticeable. That is one reason grilled focaccia tastes so memorable even with minimal toppings.

Equipment for gas grill baking

You do not need specialized gear to make excellent grilled focaccia, but a few tools make the process easier and more reliable.

Grill

A gas grill with a lid is ideal. Multiple burners provide better control for indirect heat. Even a modest grill can work as long as you can create a cooler zone for the bread.

Pan

A heavy metal baking pan, cake pan, or rimmed sheet pan can be used depending on the shape and thickness you want. A dark metal pan may brown faster, while a lighter pan may cook more gently. Cast iron or seasoned steel can create a stronger crust, but they also demand closer attention because they retain heat intensely.

Pizza stone or steel

These can be helpful if you want a very crisp bottom crust, but they are not necessary. A stone or steel placed on indirect heat can function as a strong heat reservoir. Make sure it is compatible with your grill and preheat safely.

Thermometer

An instant-read thermometer and, ideally, a grill thermometer help you monitor conditions. Knowing the grill temperature removes guesswork, especially for home bakers learning the method.

Dough container

A large bowl or container for fermentation is useful, especially if you plan a cold proof. A lightly oiled container helps manage sticky dough.

Bench scraper and oiled hands

These make it easier to handle high-hydration dough without tearing it.

Brush or spoon

Useful for spreading oil and adding toppings evenly.

Oven mitts and long-handled tools

Safety matters around hot grill grates and pans.

A simple setup is often enough. If you can manage heat, move the pan safely, and keep the dough from sticking, you are ready to bake.

Step-by-step process for grilled focaccia

The exact recipe may vary, but the general process remains consistent. This method outlines the path from mixing to serving.

1. Mix the dough

Combine flour, water, yeast, salt, and olive oil. Mix until no dry flour remains. The dough should be shaggy and sticky but cohesive. If you are using a stand mixer, mix on low until the dough comes together. If mixing by hand, use folds and rests.

2. Build strength gently

Allow the dough to rest, then perform a few folds over the next hour or two if desired. This develops structure without heavy kneading. Focaccia dough usually benefits from a relaxed but deliberate approach.

3. First fermentation

Let the dough rise until noticeably puffy and expanded. Depending on room temperature and yeast amount, this may take one to three hours. Alternatively, refrigerate it overnight for deeper flavor and easier handling.

4. Prepare the pan

Generously oil the baking pan. Do not be shy. The oil is part of the crust. It helps the dough release, browns the bottom, and contributes flavor.

5. Shape and rest

Transfer the dough to the pan and gently stretch it toward the corners. If it resists, let it rest for 15 to 20 minutes and continue stretching later. Avoid tearing it. A relaxed dough is easier to shape.

6. Final proof

Let the dough rise in the pan until airy and puffy. It should look soft and alive. When you lightly press it, the indentation should slowly spring back.

7. Preheat the grill

Set up indirect heat and preheat to the target temperature. Make sure the grill is hot enough before the pan goes in. The preheated environment helps the bottom set quickly and the crust brown evenly.

8. Add toppings

Dimple the dough with oiled fingers. Add rosemary, salt, garlic, tomatoes, olives, or other toppings. Press them lightly into the dough so they stay in place.

9. Bake with the lid closed

Place the pan over indirect heat and close the lid. Bake until the top is golden and the bread sounds hollow or feels set. Rotate if necessary for even browning.

10. Finish and cool

Remove the focaccia and let it cool briefly before slicing. A small rest helps the crumb set and makes cutting easier. Add a final drizzle of olive oil if desired.

This sequence may sound straightforward, but each step contributes to the final bread crust. The more carefully you manage dough structure, pan preparation, and indirect heat, the better the result will be.

How to get the perfect bread crust on the grill

Bread crust is often the defining trait people remember, and on grilled focaccia the crust can become extraordinary with just a few careful adjustments.

Use enough oil

Oil is one of the biggest contributors to crust quality. The pan should be generously coated, and the dough surface should have a light sheen before baking. This promotes browning and gives the exterior a fried-bread quality in the best sense.

Control the grill temperature

Too hot and the crust can burn before the interior finishes. Too cool and the crust may pale and soft. Aim for a heat zone that allows the bread to bake steadily while becoming golden. For many gas grills, this means moderate heat with the lid closed.

Give the bread room

If the dough is packed too thick in the pan, the center may remain doughy. Focaccia typically performs best with a relatively even thickness. This maximizes crust area while allowing the interior to remain open and light.

Encourage steam inside the dough, not outside it

A well-hydrated dough creates its own internal steam as it bakes. That steam expands the crumb and helps the crust set at the right time. Avoid drying the dough out during proofing.

Watch the bottom and top equally

On the grill, the bottom often cooks faster than the top. If needed, raise the pan slightly, reduce direct heat, or move the bread to a cooler section. The goal is balanced browning.

Let it rest before cutting

Cutting too early can trap steam and soften the crust. A brief cool-down preserves crispness and gives the crumb time to finish setting.

For home bakers, the most useful mindset is to treat the crust as a system rather than a single outcome. Oil, heat, dough hydration, and timing all influence it. When they work together, the result is memorable.

Common mistakes home bakers make with grilled focaccia

Even experienced bakers can run into trouble when moving from oven to grill. Knowing the common mistakes helps you avoid them.

Direct flame under the bread

This is one of the fastest ways to burn the bottom. Use indirect heat whenever possible. If your grill only has limited zones, keep a close eye on the pan.

Under-preheating the grill

If the grill is not hot enough before the bread goes in, the dough may spread too much and bake unevenly. Preheating ensures a strong initial set.

Too much topping

Focaccia can carry toppings well, but piling on too many wet ingredients can weigh down the dough and create a soggy center. Balance flavor with structure.

Not enough oil

A dry pan leads to sticking and weak crust development. Focaccia loves oil. Use it generously.

Overproofing

If the dough becomes too airy and weak before baking, it may collapse or bake flat. Watch the dough, not just the clock.

Underproofing

If the dough is too tight, it may spring unevenly and produce a dense crumb. Give it enough time to become visibly puffy.

Incorrect pan size

A pan that is too large creates a thin, fragile bread. A pan that is too small can crowd the dough and interfere with baking. Match the pan to the amount of dough.

Lifting the lid too often

Every time you open the grill, heat escapes. Check only when needed. If you want more consistent results, use visual cues and a thermometer rather than frequent peeking.

By avoiding these pitfalls, home bakers can achieve a bread crust that is crisp, golden, and evenly baked.

Temperature guidance for gas grill baking

Temperature matters, but exact numbers can vary based on grill design, weather, pan type, and dough thickness. Still, there are useful ranges.

Many grilled focaccia recipes do well around 400 to 450°F in the covered grill. Some grills run hotter than expected, so the actual ambient temperature at pan level may differ from the thermometer reading. Use your first bake as a learning experience. If the bread browns too quickly, lower the heat slightly. If it remains pale, increase heat or extend baking time.

The dough itself should be at a comfortable room temperature or slightly cool, not cold from the refrigerator unless your recipe anticipates a cold proof. Cold dough can lengthen bake time and increase the risk of uneven browning. That said, refrigerated dough can be advantageous when you want more control or a stronger flavor. Many home bakers prefer a cold ferment because it improves handling and timing.

A useful strategy is to start with a moderately hot grill, then adjust as you observe the bread. Because gas grills react quickly, you can make small changes during baking. Lowering a burner or shifting the pan to a cooler area can save a loaf from overbrowning. This responsiveness is one of the biggest advantages of gas grill baking over some other methods.

Choosing the right pan for focaccia on the grill

The pan strongly influences the final crust and thickness of the bread. Here are the main options and what they offer.

Rimmed sheet pan

A rimmed sheet pan is convenient and common. It produces a thinner focaccia with more edge crust. This is ideal if you like a crisp, snackable bread. It also fits well on many grills.

Square or rectangular baking pan

A deeper baking pan yields a thicker focaccia with a softer interior and a more substantial bite. This style works especially well with toppings and makes excellent sandwiches.

Cast iron skillet

A skillet creates dramatic bottom browning and a robust crust. However, it can be heavy and very hot. It is great for smaller focaccia or individual portions.

Pizza pan

A pizza pan can work well if you want a crispier, flatter bread. Just ensure the dough does not spread too thin.

Disposable aluminum pan

Not ideal for best crust, but practical for casual grilling or travel. It conducts heat quickly and can still produce good results if monitored closely.

In general, darker and heavier pans brown more aggressively. Lighter pans are more forgiving. Choose based on your comfort level and desired bread crust. For many home bakers, a sturdy rimmed pan is the easiest entry point.

Flavor variations that work beautifully on the grill

One reason grilled focaccia is so appealing is that it welcomes a wide range of flavors. The grill adds a subtle outdoor character that complements both simple and bold toppings.

Rosemary and flaky salt

This is the classic version. Rosemary becomes fragrant and slightly toasted, while salt crystals provide bursts of flavor and crunch. It is perhaps the most reliable place to start.

Garlic and olive oil

Thinly sliced or lightly crushed garlic baked in olive oil can create a rich, savory finish. Watch closely so it does not burn.

Tomato and basil

Cherry tomatoes or small tomato pieces become sweet and jammy on the grill. Add basil after baking for freshness.

Onion and thyme

Thinly sliced onions soften beautifully and develop sweetness. Thyme adds an earthy, aromatic layer.

Olive and lemon zest

Briny olives balance well with bright citrus zest. This version tastes especially good with grilled meats or vegetables.

Potato and rosemary

Paper-thin potato slices laid over the dough create a rustic, satisfying focaccia. Oil them well for best browning.

Cheese and herb

A light sprinkle of Parmesan, fontina, or mozzarella can add richness. Use moderation to avoid oil pooling or topping slide.

Chili and honey

A spicy-sweet combination can be excellent on a slightly crisp grilled crust. Add honey after baking for shine and contrast.

Seasonal vegetables

Zucchini, peppers, fennel, or caramelized mushrooms can be used when pre-cooked or cut very thin. Keep moisture in check.

These variations are not just toppings; they change how the bread crust bakes. Moist toppings influence heat and browning, so balance is important. When in doubt, use fewer toppings and finish with a final drizzle of olive oil and a sprinkle of salt after baking.

Grilled focaccia for beginners

Home bakers new to grilling bread should start with a simple plan. Fewer variables make it easier to understand what is happening.

A beginner-friendly version might use:
– A straightforward dough with flour, water, yeast, salt, and olive oil
– An overnight or same-day rise
– A simple pan, such as a rimmed sheet pan
– Rosemary and coarse salt as toppings
– Moderate grill heat with one indirect zone

Start by focusing on dough feel and grill temperature. Do not worry about perfection in the first bake. The most important goal is to learn how your grill behaves. Does it run hot on one side? Does the lid trap enough heat? Does the pan brown quickly? These observations will improve future bakes more than a strict formula alone.

For home bakers, confidence often comes from repetition. Make the same focaccia a few times and note the changes. Adjust the proof time, rack position, or burner level one at a time. Grilled focaccia is forgiving enough to reward experimentation, but structured enough to teach useful bread skills.

Advanced tips for better results

Once you have a few successful bakes, you can refine the process.

Use a preferment or overnight ferment

A poolish, biga, or cold ferment adds complexity and improves dough handling. It deepens flavor and can create a more open crumb.

Layer oil strategically

Oil the pan, the top of the dough, and your fingers during dimpling. This protects the surface and supports crust formation.

Create deep dimples

Classic focaccia dimples help distribute oil and toppings while preventing large bubbles from dominating the top. They also contribute to the bread’s signature look.

Rotate the pan

If your grill has hot spots, rotate the pan partway through baking. This helps even out color and texture.

Check the underside carefully

If the bottom is browning too fast, move the bread to a cooler zone sooner. Conversely, if the top is lagging, keep the lid closed a bit longer.

Finish with fresh olive oil

A finishing drizzle right after baking can elevate aroma and shine. It is a simple but powerful final touch.

Add flaky salt after baking

If you add too much coarse salt before baking, it can dissolve or sink. Finishing salt after the bread comes off the grill keeps texture bright.

These refinements make the difference between “good” and “excellent.” For many home bakers, the pleasure is in noticing how small changes alter the bread crust.

How to know when grilled focaccia is done

Determining doneness on the grill can be tricky at first, but several signs help.

The top should be golden to deep golden brown, depending on your preference. The edges should be visibly crisp and pulling slightly from the pan. The bread should feel set when gently pressed in the center. If you lift the edge carefully, the underside should be browned and firm, not pale or doughy.

A thermometer can be useful if you want precision. Bread is generally done when the internal temperature is around 200 to 210°F, though the exact point may vary with enrichment and moisture. Because focaccia is flat and oily, visual cues often work best. The loaf should look finished and smell deeply baked, with toasted olive oil and herbs in the aroma.

If the top is browning too fast before the center is done, reduce the heat and continue baking with the lid closed. If the bottom is too pale, the grill may not be hot enough or the pan may be too thick. For a general reference on safe and thorough bread baking, the King Arthur Baking guide to bread baking is a helpful external resource.

Serving ideas and storage tips

Fresh grilled focaccia is best served warm, when the crust still has its best texture and the olive oil aroma is strongest. Cut it into squares or strips and serve it alongside soup, salad, grilled vegetables, or a charcuterie spread. It also makes a strong sandwich bread. If you want sandwich inspiration, the classic Caprese sandwich is a natural match for tomato-rich focaccia.

Leftovers store well at room temperature for a day or two if wrapped loosely once fully cool. To refresh, warm the bread briefly in a low oven or on the grill for a minute or two over indirect heat. That helps restore the crust without drying the crumb.

If you want a softer result, wrap the bread more tightly after it cools. If you want the crust to stay crisp, keep it unwrapped until just before serving. Like many breads, focaccia is at its best soon after baking, but good storage and a quick reheat can keep it enjoyable.

Why this method works for home bakers

Grilled focaccia succeeds because it combines familiar bread principles with the control and responsiveness of a gas grill. The dough is forgiving, the toppings are flexible, and the bread crust rewards careful heat management. Once you understand the role of indirect heat, you can bake outside with confidence instead of treating the grill as a risky alternative.

For home bakers, that matters. Baking bread should feel creative and practical, not overly technical. Gas grill baking lets you keep the process simple while still producing a loaf that looks and tastes special. With good dough, enough oil, a steady grill, and patient timing, grilled focaccia can become one of your most reliable summer breads.