We had company coming for dinner and I was making pork in the smoker. I was going to make focaccia but disaster struck. My oven stopped working so I baked the focaccia in the pellet smoker.
The ingredients for the bread are:
I put the mixing paddle on and beat the ingredients on medium high for 90 seconds.
This makes a soft sticky dough that I turned into the pan.
I greased my fingers and pressed the dough into the corners of the pan. Some oil comes over the top. This is fine.
I covered it and let it rise for 90 minutes until puffy. While it was finishing rising, I heated the pellet grill to 375 F.
I sprinkled olive oil over the top and sprinkled the Italian seasoning over the dough.
I turned another pan upside down on the grill and put the pan with the dough in it on top.
It bakes for 25 to 30 minutes. I use my instant read thermometer to make sure the internal temperature was over 200 F.
I let it cool in the pan for 15 minutes.
I cut it into 8 pieces and served.
We served it with Berbere Pork Loin and some salads made by She Who Must Be Obeyed.
This kind of fast rise bread never has quite the nice chew of a kneaded long rise bread but this focaccia had a nice spongy texture and a great taste. The guests enjoyed and had seconds which is always a good sign. The pellet smoker held temperature well and did a great job baking the focaccia.