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Recipes / Rosemary Olive Oil Bread on the Grill

Rosemary Olive Oil Bread on the Grill

By The Editors

Published March 22, 2024

This dough is incredibly easy to mix, and the directions for shaping will ensure success. The seasonings are simple but pronounced: The salt is pleasantly prominent, so use a flavorful sea salt if you can, and the rosemary perfumes the whole loaf.

Photo: Daniel Meyer
Photo: Daniel Meyer
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Rosemary Olive Oil Bread on the Grill

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Makes one 6– to 7-inch boule 1x

Time 4 to 5 hours, largely unattended

Units Scale

Ingredients

  • 3 cups all-purpose or bread flour, plus more as needed
  • 2 1/4 teaspoons (1 package) instant yeast
  • 2 teaspoons salt
  • 1/3 cup plus 1 teaspoon good-quality olive oil
  • Water as needed, at least 3/4 cup
  • 1 tablespoon fresh rosemary leaves

Instructions

  1. Whisk the flour, yeast, and salt together in a large bowl to combine. Add the 1/3 cup oil and 3/4 cup water and mix with a heavy spoon. Add more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky.
  2. Turn the dough onto a lightly floured work surface and knead in the rosemary until the dough feels smooth and the rosemary is distributed throughout. Put the remaining 1 teaspoon oil in a medium-sized bowl, then add the dough, turning it over until it is coated with oil. Cover with plastic wrap and let rise until the dough doubles in size, about 2 hours. Or you can let the dough rise more slowly in the refrigerator, for up to 8 hours.
  3. Lightly dust your hands with flour and shape the dough into a ball. Holding the dough with both hands, work around the outside of the ball, stretching and tucking the edges toward the center at the bottom. Pinch together the seam created underneath the loaf. (This will stretch the top slightly and improve the way the bread rises and forms a crust.) Line a colander or large bowl with a well-floured kitchen towel, set the dough in it, and cover with the ends of the towel (this keeps the dough from spreading too much). Let the dough rise for at least an hour and preferably up to 2 hours, until doubled.
  4. When the dough is almost ready, start the coals or heat a gas grill for medium-high indirect cooking. That means if you’re using a charcoal grill, push the coals to one side; for gas, turn on the burners only on one half of the grill. Either way, the surface of the grill that doesn’t have any heat underneath it should be large enough to fit the skillet, and the temperature inside the grill (when the lid is closed) should be anywhere between 400° and 550°F. Put a 9-inch cast-iron skillet directly over the heat, close the lid, and let heat for 15 minutes.
  5. When you’re ready to bake, use a sharp knife or razor blade to make an X in the top of the loaf. Move the skillet to the indirect side of the grill. Pick up the loaf with your hand and carefully put it in the middle of the skillet. Close the lid and bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature registers 190°F on an instant-read thermometer (like this one), 30 to 40 minutes. Transfer to a rack to cool to barely warm or room temperature before slicing.

— Recipe adapted from How to Grill Everything