Skillet Focaccia with Grapes
Photo: Christina Holmes
PUBLISHED July 7, 2025
Since I first wrote about baker and cookbook author Jim Lahey’s no- knead bread in 2006, I’ve experimented with all sorts of different variables. From replacing some or all of the flour with whole wheat or rye to adding yeast to speed up the process, the recipe is so versatile that it’s become my go-to bread. That’s how I discovered that it makes an amazing focaccia for the grill. And the timing is perfect: The dough is made well in advance. Then you grill- bake it as you just start to prepare the rest of the meal—it will be ready and still warm by the time dinner comes off the grill. I like this bread with a little whole wheat flour, but using only all- purpose flour instead gives you a slightly puffier focaccia.
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