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Recipe · Direct · Medium

Rosemary focaccia on the kamado

A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and fresh rosemary, ideally cut from the plant rather than dried.

Quick answer

Focaccia on the kamado bakes at 230 °C on a refractory stone for 20 minutes, with dough at 80% hydration and four sets of folds every 30 minutes. A deflector and stone preheated for 30 minutes give a golden base and an open crumb. Finish with olive oil, Maldon salt and fresh rosemary.

Focaccia con romero recién horneada, miga aireada y aceite de olivaSave to Pinterest
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Prep
180 min
Cook
20 min
Servings
6 servings
Temperature
230 °C

Ingredients

  • type 0 flour W260+ (Italian panificabile)500 g
  • warm water (~28°C)400 ml
  • fresh yeast5 g
  • fine sea salt10 g
  • extra-virgin olive oil (Bajo Aragón or picual)60 ml
  • fresh rosemary (from the plant, not dried)2 ramas
  • Maldon flaky salt for finishing1 cda

Method

  1. 01

    Autolyse

    Mix flour and water by hand, no yeast, no salt, until no dry lumps remain. Cover and rest 30 minutes at room temperature.

  2. 02

    Add yeast and salt

    Dissolve the yeast in a spoonful of warm water and mix into the dough. Add the salt and 30 ml of the oil. Knead 5 minutes in the bowl with a wet hand until integrated.

  3. 03

    4 folds

    Every 30 minutes, for 2 hours, do a stretch-and-fold: wet your hand, pull one side of the dough up and fold it over. Rotate the bowl 90° and repeat three more times.

  4. 04

    Final proof

    Oil a 30×40 cm tray with the remaining olive oil. Tip the dough out and spread it gently with your hands to cover the tray. Cover and rest 30 more minutes.

  5. 05

    Dimples and topping

    With your fingertips press deep dimples across the whole surface, reaching the bottom of the tray. Drizzle generously with olive oil, scatter rosemary and Maldon salt.

  6. 06

    Prepare the kamado

    With deflector and baking stone in place, stabilise at 230°C. The stone needs at least 30 minutes at temperature before loading the focaccia.

  7. 07

    Bake

    Place the tray on the stone. Close the lid and DO NOT open it for the first 10 minutes. After that, check every 3 minutes until golden — total 18-20 min.

  8. 08

    Rest

    Pull the focaccia out and turn it onto a rack so steam can escape from below. Wait 10 minutes before cutting — the crumb is still finishing.

About this recipe

A kamado focaccia bakes at 230°C on a stone for 20 minutes, with 80% hydration dough and four stretch-and-folds at 30-minute intervals. The ceramic concentrates heat from below, olive oil builds a golden crust on top, and the crumb comes out wide-open and almost alveolar. It is the bread that pairs best with weekend grilled meats.

The dough: why 80% hydration

A real focaccia is not just any flatbread. It needs a strong flour, W260+ type 0 (Caputo, Spadoni or any Italian panificabile), and a water ratio that scares the beginner. At that level the dough feels impossible to handle — folds solve the problem: every 30 minutes you stretch and fold it on itself, and in two hours you have a strong, silky dough full of air.

The trick that makes the difference is autolyse: Mix only flour and water, wait 30 minutes before adding salt and yeast, and the gluten starts to form on its own. You then knead much less and the crumb comes out better.

The kamado: deflector + stone

For a stable base you need a deflector + baking stone preheated for at least 30 minutes at 230°C. Without the deflector, direct fire scorches the base before the dough rises. Without the stone, the floor does not radiate and the focaccia stays pale underneath. The classic dimples (made with your fingertips) hold the oil and Maldon salt — and let steam escape so the top crust does not lift.

In 30 seconds: W260+ type 0 flour, 80% water, 4 folds every 30 min, deflector + stone preheated 30 min at 230°C, dimples with fingertips, oil drizzle, Maldon salt and rosemary, 20 minutes without lifting the lid for the first 10.

Editor's tips

  • If you cannot find W260 flour, look for any Italian panificabile or mix 70% strong bread flour with 30% all-purpose.
  • On your first try drop the hydration to 70% (350 ml water). Easier to handle, almost the same result.
  • The stone must preheat a full 30 minutes at 230°C. Cold loaded, the base stays raw and pale.
  • Do not open the lid for the first 10 minutes. The focaccia needs initial oven spring, and any heat loss ruins it.

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FAQ

  • What flour can I use if I cannot find W260 type 0?

    Any Italian flour labelled "panificabile" or "per pizza" works. With Spanish flours mix 70% strong bread flour and 30% all-purpose. The goal is 12.5-13.5 g protein per 100 g.

  • Can I make focaccia without a baking stone?

    Yes, but the result drops noticeably. Without a stone the floor does not radiate and the base stays pale. As a substitute use a heavy cast-iron pan preheated 30 minutes inside the kamado.

  • Can I use sourdough starter instead of fresh yeast?

    Yes. Replace the 5 g fresh yeast with 100 g active sourdough starter and reduce the water to 350 ml. Fermentation is slower (4-5 hours instead of 2) and the flavour gets more complex, with a tangy note.

  • Can I freeze the raw dough?

    Not ideal. High-hydration dough loses structure when thawed. If you need to prep ahead, freeze the baked focaccia in portions and reheat 5 minutes at 200°C wrapped in foil.

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