Sofrito Focaccia Bread

Greetings, mi gente! At El Foodie Boricua, we celebrate Puerto Rican flavors with this Sofrito Focaccia al Carbón, baked in the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker. This recipe fuses the airy texture of Italian focaccia with vibrant sofrito and adobo, all kissed by smoky charcoal that evokes a Boricua parranda.

I partnered with Masterbuilt to show how easy outdoor cooking is with their Gravity Series 800. The video is live! Watch me knead, spread sofrito, and reveal that golden crust. Here’s the full recipe, instructions, and tips to make it perfect. Let’s fire up the smoker and bake!

A Touch of Puerto Rico in Every Bite

Sofrito is the soul of our cuisine, that blend of culantro, garlic, and peppers my abuela used in everything. This focaccia slathers sofrito over fluffy dough with rosemary and adobo, baked in the Masterbuilt for a true “al carbón” Boricua flavor. It’s a fusion of Italy and Puerto Rico, and pure joy to make and share!

Ingredients

For the Dough:

• 423g all-purpose flour

• 181g bread flour

• 459g water, lukewarm

• 115g sourdough starter (100% hydration)

• 12g extra virgin olive oil

• 11g salt

For the Topping:

• ½ cup sofrito (homemade or store-bought)

• 2 tbsp fresh rosemary, chopped

• 1 tsp adobo seasoning (Goya or homemade)

• ½ cup crumbled feta cheese (optional)

• 1 tsp flaky sea salt (optional)

Equipment:

• Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker

• 13" x 9" cast iron pan (or similar-sized pan, like 12" x 9")

• Mixing bowl

• Digital scale

• Charcoal

Instructions

1. Mix the Dough: In a large mixing bowl, combine the all-purpose flour, bread flour, and water. Mix with a wooden spoon or your hands until no dry flour remains. Cover with a damp towel and let rest for 30 minutes (autolyse).

2. Add Starter, Salt, and Oil: Add the sourdough starter, sprinkle the salt, and drizzle the olive oil over the dough. Mix thoroughly until fully incorporated, about 1–2 minutes. Cover and rest for another 30 minutes.

3. Stretch and Fold: Perform 4–6 stretch-and-fold sessions every 30 minutes over 2–3 hours. Grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. The dough should become smooth and elastic. Cover between sessions.

4. Shape and Proof: Generously oil a 13" x 9" cast iron pan (or a similar-sized pan, like 12" x 9"). Transfer the dough to the pan, gently stretching it to fill the space. Cover with plastic wrap or a towel and let proof at room temperature for 2–4 hours (or overnight in the fridge for deeper flavor).

5. Preheat the Masterbuilt: Fire up your Masterbuilt Gravity Series 800 to 450°F (232°C) using the digital controls (about 15–20 minutes). Load the hopper with charcoal.

6. Add Toppings: Drizzle 1–2 tbsp olive oil over the dough. Using your fingertips, gently press to create dimples across the surface. Evenly spread the sofrito, then sprinkle the rosemary, adobo seasoning, feta (if using), and flaky sea salt (if using).

7. Bake: Place the pan on the grill grates of the Masterbuilt. Bake for 18–22 minutes, rotating the pan halfway for even browning, until the focaccia is golden and crisp. Check at 15 minutes; the internal temperature should be ~200°F.

8. Cool and Serve: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Slice into squares and serve warm with extra olive oil or alongside your favorite Puerto Rican dishes.

Tips for Focaccia Success

• Sofrito Prep: If your sofrito is extra wet, pat it lightly with a paper towel before spreading to avoid a soggy crust. For a flavor boost, mix 1 tbsp sofrito into the dough during the starter/oil/salt step.

• Masterbuilt Magic: The Gravity Series 800’s digital controls make hitting 450°F a breeze, but check the hopper to ensure enough charcoal. The cast iron pan gives an amazing crust, but any similar-sized pan works great.

• Dough Handling: This 75% hydration dough is sticky—oil your hands when stretching or dimpling to keep things smooth.

• Make Ahead: Proof the dough overnight in the fridge for a tangier flavor and easier timing. Let it come to room temp for 1 hour before topping and baking.

• Serving Ideas: Pair this focaccia with a bowl of sopa de pollo or as a side for lechón asado. It’s also amazing as a sandwich base for pernil!

Join the Boricua Foodie Fiesta!

This Sofrito Focaccia al Carbón is more than bread—it’s a celebration of Puerto Rican culture, crafted with love and smoked to perfection in the Masterbuilt Gravity Series 800. I had a blast creating this recipe for our collab, and I know you’ll love bringing it to your table.

Check out the full video on my YouTube channel to see the Masterbuilt in action and get all the tips for nailing this recipe. Want more Boricua-inspired recipes? Subscribe to El Foodie Boricua and follow me on Instagram for the latest dishes. Share your focaccia creations with me using #ElFoodieBoricua—I can’t wait to see your masterpieces!

Buen provecho,

[Your Name]

El Foodie Boricua