I’ll never forget the first time I grilled focaccia — it was a happy accident. I'd made a simple dough earlier that morning and by dinner, the oven felt like too much in the summer heat. So, I pressed the dough onto a pan and placed it right on the grill. The result? Crispy edges, pillowy inside, smoky notes I didn’t know I needed. Then I added olives and herbs, and it became this rustic, salty, irresistible bread that felt like something you’d find at a little seaside café. Now, I make it anytime we’re grilling — it’s my showstopper side that’s secretly so simple.

Ingredients

• 1 pound prepared focaccia dough (store-bought or homemade)

• 2 tablespoons olive oil

• ⅓ cup mixed olives, sliced or halved

• 1 teaspoon fresh rosemary, chopped

• Flaky sea salt, to finish

Instructions

1. Preheat your grill to medium-high.

2. Lightly oil a sheet of heavy-duty aluminum foil or a grill-safe pan.

3. Press the focaccia dough into a ½-inch thick rectangle. Drizzle with olive oil.

4. Top with olives, rosemary, and a pinch of flaky salt.

5. Transfer foil or pan onto the grill. Cover and cook for 8–10 minutes, until golden, crisp on the bottom, and puffed.

6. Remove carefully, cool slightly, slice, and serve warm.

Nutrition (per slice – 8 slices)

Calories: 230
Protein: 5g
Carbs: 26g
Fat: 11g
Fiber: 1g
Sugar: 1g