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Any advice for baking focaccia on the egg

Happy Sunday Morning!

I have the yard work done for the week and in the mood to try something new on my egg. 

I am am thinking of focaccia bread. I can think of a better savory bread. 

If any one out their in EGGNation has advice I would welcome the tips. 

Chunkchunk

Comments

  • shtgunal3
    shtgunal3 Posts: 5,582
    No help on the bread but welcome aboard

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • I will post the results with photos later

    if it comes out ok I will post the details 
  • Stormbringer
    Stormbringer Posts: 1,969
    edited August 2017
    Welcome! I've baked this in a LBGE raised a little into the dome, worked well. Did it after cooking a pizza and having the Egg cool to the temp I wanted for the focaccia. Uses a Dizzy Pig rub too. :D

    https://www.thecooksdigest.co.uk/2017/03/24/focaccia-with-smoked-pancetta-and-tomatoes/








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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • gdenby
    gdenby Posts: 6,239
    I looked over some of my files, and found a shot w. the dome at 400+. A pic of the finished bread showed a thermapen reading 210 internal. The shor w. the 'pen was inside, so I'm supposing the bread was just a bit hotter when it came out of the Egg.
  • Stormbringer
    Stormbringer Posts: 1,969
    gdenby said:
    I looked over some of my files, and found a shot w. the dome at 400+. A pic of the finished bread showed a thermapen reading 210 internal. The shor w. the 'pen was inside, so I'm supposing the bread was just a bit hotter when it came out of the Egg.
    Yep I had the Egg at 200C too, as a rule of thumb whatever temp the recipe says for non-fan (convection) oven is the temp I set the Egg to.
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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Skiddymarker
    Skiddymarker Posts: 8,522
    Easiest of all the breads IMO, use a pizza dough recipe with added herbs, brush with EVOO and season, onto a pizza stone with a dome temp of about 200ºC (400ºF).
    Let dough rise in an oiled bowl, flip it out directly onto parchment, don't knead, oil and season, poke some finger holes in and bake. Leave the paper or pull it after 5 minutes or so. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • Thank you all I am looking to afternoon of cooking and enjoying the outdoors 
  • Lol wife had other plans do I had to do some late night EGG Ops.