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Cast Iron Grilled Blueberry Focaccia

Course: bread, sandwich, side


  • 1 1/3 cups water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/3 cups all purpose flour
  • 2 1/4 tsp bread machine yeast
  • 1/2 cup fresh blueberries
  • 1/4 cup cut up bocconcini
  • 1 tbsp fresh rosemary rough chop
  • salt and pepper
  • olive oil
  • Pam


  • Add ingredients into baking pan in order above. Insert pan into bread maker and select dough cycle.This takes a couple hours.
  • Remove dough to a floured board, cover it with a bowl and let sit for about 15 minutes.
  • Heat your grill and place your cast iron pan on it to heat up. Try to keep grill at 350.
  • Depending on the size of your pan you can either split the dough in half, quarters or use the whole piece. I used just over half of the dough to fit my large cast iron pan.
  • With oven mitt remove pan from grill. Give it a good spray of pam. Stretch dough into required shape and carefully place into cast iron pan. Stretch to fit pan and dimple. Add bocconcini, rosemary, sprinkle of salt and pepper and a drizzle of olive oil. Lightly push blueberries into dough.
  • Place pan on grill and let cook for about 25 minutes.


Leftover dough can be put in a bowl, poked down a few times and used for a pizza lunch the next day. I leave mine on the counter.