Focaccia Bread cooked on an Argentinian Grill.
For the dish
1 Packet Of Store Bought Focaccia Bread Mix
360ml Warm Water
1 Spring Of Fresh Rosemary
3 Sprigs Of Fresh Thyme
1 Clove Of Garlic
3 tbsp Vegetable Oil
Set up your Grill for indirect cooking, running at 200'C.
Put the Oil, Chopped Garlic, Chopped Rosemary and Chopped Thyme in to a pan and gently warm on a Grill.
Put Bread mix in to a bowl and add 360ml of warm water. Bring mix together with the water until its combined.
Turn out on to a floured board, and kneed for 10 minutes.
Brush some of the warm oil on to a baking sheet.
Put the dough on to the baking sheet and spread out to cover.
Cover with a wet Tea Towel, put in a warm pace for 30 minutes to prove.
Once its proved, poke holes in it with your fingers, then pour over remaining oil mix and brush over until even.
Place on Grill in the indirect zone. Cook for 30 minutes, or until Golden Brown on top.
Serve hot or turn out on to a cool rack to cool.