This Traeger Focaccia is the kind of bread you make when you want something homemade that still fits into a normal day. The dough comes together with basic pantry ingredients, rises without babysitting, and bakes up golden and soft right on the pellet grill.
Traeger Focaccia
This recipe is everything. You get crisp edges, a tender center, and plenty of olive oil flavor without spending all day waiting on dough. This one works great for backyard dinners, weekend cooks, or feeding a crowd that expects something better than store-bought bread.
If you like bread you can tear with your hands, soak in sauce, or stack next to grilled meat, this fits the bill.
Once you make this version, it is hard to go back to anything else.
How Is This Recipe Different Than Traditional Focaccia Bread?
I should really call this “focaccia-style” bread. It differs a bit from the classic focaccia recipes you'll see online and in your local Italian restaurants. We aren't strict traditionalists here. If it works and it tastes good, we roll with it. Here's a breakdown of the differences.
Shorter Timeline
Traditional focaccia often relies on long fermentation, sometimes overnight or longer. This version uses more yeast and a touch of sugar to speed things up, so you can go from mixing to baking in a few hours.
Richer Dough
Classic Italian focaccia usually sticks to flour, water, yeast, salt, and olive oil. This recipe adds an egg and a higher amount of fat from oil or butter. That creates a softer crumb and a more tender bite, especially after cooling.
Higher Hydration, Mixer Friendly
The dough is very wet, which helps with the open crumb, but it is designed to be handled easily in a stand mixer rather than folded by hand over time.
Pellet Grill Baking
Instead of a stone deck oven or home oven, this bread bakes on a pellet grill. The inverted pan setup protects the bottom from over-browning and adds mild smoke that traditional focaccia does not have.
American-Style Pan Size
This recipe makes a large, thick slab meant for slicing or pulling apart, not thinner regional Italian styles meant for sandwiches.
Why You’ll Love This Dish
- Short Timeline For Focaccia – You get classic focaccia texture without an all-day process.
- Pellet Grill Friendly – Keeps the oven free and gives the bread great color and wood-fired flavor.
- Big Batch Output – One pan feeds a group without extra effort.
- Simple Pantry Ingredients – No specialty flours or tools required.
- Flexible Toppings – Works with herbs, cheese, or kept plain with salt and oil.
Eat with Vegetable Beef Noodle Soup!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Warm Water – Activates the yeast and builds the dough base.
- Active Dry Yeast – Provides the lift that gives focaccia its airy crumb.
- Salt – Brings balance and keeps the bread from tasting flat.
- Sugar – Feeds the yeast and supports browning during baking.
- Oil Or Melted Butter – Adds richness and keeps the bread soft after baking.
- Egg – Helps with structure and tenderness.
- All-Purpose Flour – Builds strength while staying light enough for focaccia.
- Olive Oil – Used in the pan and on top for flavor and texture.
Try our Traeger Milk Rolls, too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Proof The Yeast – Add warm water and yeast to a stand mixer bowl. Let it sit for about 10 minutes until foamy.
- Build The Dough – Add salt, sugar, oil, and egg. Mix with a dough hook until combined. Gradually add flour until the dough pulls away from the sides.
- Knead – Knead on medium to medium-high speed for 5 to 10 minutes until soft and stretchy with reduced stickiness.
- Rise And Shape – Transfer to a well-oiled bowl, cover, and let rise until doubled. Press dough into an oiled baking sheet and let rise again.
- Dimple And Bake – Press fingers into the dough to form dimples. Brush generously with olive oil and sprinkle with coarse salt and herbs. Bake on a preheated Traeger at 350°F using an inverted cake pan under the sheet until golden and 190°F internal.
Try with my Chopped Italian Sandwich!
Recipe FAQ
Wrap tightly and keep at room temperature for up to two days. For longer storage, freeze in individual portions.
Warm in a 350°F oven for 5 to 8 minutes. This keeps the crust intact and the inside soft.
Yes. After mixing, cover and refrigerate overnight. Let it sit at room temperature before pressing into the pan.
Rosemary, garlic, flaky salt, grated cheese, olives, or sun-dried tomatoes all work well. Keep toppings light so the dough can rise properly.
Yes. Hand kneading works, but expect around 25 to 30 minutes of steady kneading until the dough stretches easily.
Try with Broccoli Cheese Soup!
Traeger Focaccia
This "quick" homemade focaccia is simple to make with basic ingredients and tastes amazing! You don't need a whole day to make a solid focaccia-style bread.
Ingredients
- 4 cups warm water
- 4 teaspoons yeast
- 1 1/2 tablespoon salt
- 3/4 cup sugar
- 1 1/4 cup oil (or melted butter)
- 1 egg
- 10 cups flour (APPROXIMATE AMOUNT)
- 1/2 cup olive oil
Instructions
- Combine warm water and yeast in your mixer and let it sit for 10 minutes until it proofs.
- Next, add the salt, sugar, oil, and egg to your mixer with the dough hook attached. Mix until the yeast is evenly distributed into the milk mixture.
- Start adding the flour to the mixer while it is running, and keep adding until dough has formed and is cleaning the sides of your mixer. (See notes for hand-kneading advice.)
- Knead on medium or high speed in your mixer for 5-10 additional minutes after the flour is incorporated. The dough should be soft, and very stretchy, and lose a lot of the stickiness.
- Put the dough into a large well-oiled bowl and cover with a towel. Let rise in a warm, draft-free place until doubled, about 1-2 hours. (For the best flavor, you can let it rise in the fridge overnight.)
- On an extra-large baking sheet with sides, add about 1/3 cup of olive oil. If you don't have an extra large baking sheet, use two 10x13" baking sheets.
- Add the dough to the pan and spread it out to cover the pan. Cover again with a large towel and let rise.
- Once the dough has risen, use your fingers and poke holes down into the dough to make divots.
- Liberally brush the top gently with olive oil, and sprinkle with some coarse salt and any herbs you'd like to add.
- Place a 10x13 cake pan upside down in your pellet grill. Put the baking sheet on top of this inverted pan. This creates some more space between the bread and the fire and prevents the bottom from burning.
- Bake at 350°F on a preheated pellet grill until golden brown and the internal temperature reaches 190°F. You'll likely have to rotate the pan at least once to ensure even browning.
- Baking time will vary, so watch carefully!
- Remove from the grill and let cool for 10-15 minutes before cutting into squares.
Notes
- If you are kneading by hand, the dough will be slightly sticky. Keep adding small amounts of flour and knead until you can't knead anymore. For real - like 30 minutes. The dough should be soft and stretchy.
- Invert a 10x13 high-sided cake pan on the grill grates to create some additional separation between your bread and the heat source to prevent over-browning/burning of the bottom.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 574Total Fat: 20gSaturated Fat: 2gUnsaturated Fat: 18gCholesterol: 8mgSodium: 347mgCarbohydrates: 88gFiber: 3gSugar: 8gProtein: 11g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!