All-Clad BBQ Focaccia with Tomato, Goat Cheese Garlic and Rosemary

With the wonderful Summer weather upon us here in Ontario, our Farms,  Farmer's Markets and grocers are over flowing with so much beautiful and delicious local goodness. Our family loves to spend time outdoors and we enjoy our meals al fresco as much as possible. I am excited to team up with All-Clad Canada (Instagram) All-Clad Canada(Facebook) All-Clad Canada (Twitter) to make their new addition of All-Clad Outdoor Cookware part of my summer grilling and backyard entertaining. Their Rectangular Outdoor Stainless Steel Roaster is a favourite as it is large enough to feed my large family. It has a flat cooking surface that's ideal for grilling larger quantities of meat, seafood or vegetables, while rounded sides help contain foods. The results are absolutely delicious with only a one pan clean up as this All-Clad Stainless Steel Roaster is beautiful enough to serve from BBQ to your family table. With its heat retention, it keeps your food hot longer at your table. Ensure you place it on a colourful towel or wood board on your table to avoid burns as well as the food being exposed to your table on the bottom of the grill pan. This simple and delicious focaccia takes no time to cook on the grill and a great way to feed a large crowd. I have shared this All-Clad BBQ Focaccia with Tomato, Goat Cheese Garlic and Rosemary with all of you as it is a perfect Summer recipe to wow your guests!

Enjoy xox



6 cups bread flour

1 cup Semolina flour

1 tsp seas salt

2 1/2 cup lukewarm water

2 pkg. (16 g) quick active dry yeast 

1 tbsp  sugar 

olive oil

9 small tomatoes on the vine

140 g goat cheese crumbled

4 large garlic cloves, sliced in half length wise

2 tbsp fresh rosemary

Coarse sea salt for garnish




Add the flours and sea salt into a large bowl and make a well in the middle. In a large measuring cup or bowl, add water,  yeast and sugar, and mix with a fork. Leave this for a few minutes until it starts to foam. Slowly pour it into the well of flour, mixing with a fork.

As soon as all the ingredients come together, place on floured surface and knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. 

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to proof in a warm place for 30 minutes until dough has doubled in size.

Oil the All-Clad Rectangular Out Door Stainless Steel Roaster well to avoid dough from sticking. Preheat grill to medium heat.

When the dough has risen, push it down and spread it evenly to cover the bottom of the roaster. Push down with your fingers all over the dough to make small wells.

Arrange the tomatoes with the vines on the dough and sprinkle evenly the crumbled goat cheese. Top with garlic cloves and rosemary spreading them out evenly all over the focaccia. Sprinkle with olive oil and sea salt and 

leave to proof for 20 more minutes.

Preheat grill to medium-high heat. Place roaster on preheated bbq, close lid and cook for 20-25 minutes until focaccia is golden. Finish with a little drizzle of olive oil and serve warm.

SERVINGS 10-12 | PREP & COOK TIME 1.5 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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