Sofrito Charcoal Focaccia

A Boricua Twist Baked Over Fire

¡Saludos, mi gente! At Cocinando con Foodies, we celebrate Puerto Rican flavors with this Sofrito Charcoal Focaccia, 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 with smoke — the flavor of a true Boricua parranda.

I partnered with Masterbuilt to show how easy it is to cook outdoors with their Gravity Series 800. The video is already live! Watch how I knead the dough, spread the sofrito, and pull out that golden crust. Here’s the recipe, full instructions, and tips to get it just right. Let’s fire up the smoker and bake!

A Taste of Puerto Rico in Every Bite

Sofrito is the soul of our cuisine — that blend of culantro, garlic, and peppers my grandma used in everything. This focaccia features sofrito spread over a fluffy dough with rosemary and adobo, baked in the Masterbuilt for that smoky, Boricua flavor. It’s a fusion of Italy and Puerto Rico, and pure joy to make and share.

Ingredients

For the Dough:

• 3⅓ cups (423g) all-purpose flour

• 1½ cups (181g) bread flour

• 1⅞ cups (459g) warm water

• ½ cup (115g) sourdough starter (100% hydration)

• 1 tbsp (12g) extra virgin olive oil

• 2 tsp (11g) kosher salt

For the Topping:

• ½ cup (120g) sofrito (homemade or store-bought)

• 2 tbsp (6g) fresh rosemary, chopped

• 1 tsp (3g) adobo (Goya or homemade)

• ½ cup (75g) crumbled feta cheese (optional)

• 1 tsp (2g) flaky sea salt (optional)

Equipment:

• Masterbuilt Gravity Series 800

• 13" x 9" (33cm x 23cm) cast iron pan or similar-sized tray

• Large mixing bowl

• Digital kitchen scale

• Charcoal

Instructions

1. Mix the Dough

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

2. Add Starter, Salt, and Oil

Add the sourdough starter, sprinkle in the salt, and drizzle the olive oil. Mix well until fully incorporated (1–2 minutes). Cover and let rest another 30 minutes.

3. Stretch and Fold

Perform 4–6 sets of stretch and folds every 30 minutes over 2–3 hours. Grab a side of the dough, stretch upward, and fold toward the center. Rotate 90° and repeat. The dough should become soft and elastic. Cover between sets.

4. Shape and Proof

Generously oil a 13" x 9" cast iron pan. Transfer the dough and gently stretch to fit the space. Cover with plastic wrap or a towel and let it rise at room temperature for 2–4 hours (or overnight in the fridge for a deeper flavor).

5. Preheat the Masterbuilt

Turn on your Masterbuilt Gravity Series 800 to 500°F (260°C) using the digital controls. Load the hopper with charcoal. It takes about 15–20 minutes to reach temp.

6. Add the Toppings

Drizzle 1–2 tbsp (15–30ml) of olive oil on the dough. Use your fingertips to make dimples across the surface. Spread sofrito evenly. Sprinkle rosemary, adobo, feta (if using), and flaky salt (if using).

7. Bake

Place the pan on the grill grate. Bake at 500°F (260°C) for 5 minutes, then reduce to 450°F (232°C) and continue baking 15–20 minutes more, rotating halfway for even browning. Internal temperature should reach ~200°F (93°C).

8. Cool and Serve

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

Tips for a Perfect Focaccia

• Sofrito Texture: If your sofrito is too wet, blot it gently with a paper towel before spreading to avoid a soggy crust. You can also mix 1 tbsp (15g) of sofrito into the dough for extra flavor during the starter/oil/salt step.

• Sticky Dough: This is a 75% hydration dough — oil your hands when working with it to make handling easier.

• Overnight Option: Let the dough rise overnight in the fridge. Bring to room temperature for 1 hour before topping and baking.

• Serving Ideas: Pair it with chicken soup, lechón asado, or use it as a base for a pernil sandwich.

Join the @ElFoodieBoricua Party!

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

🎥 Watch the full video on my YouTube channel to see the Masterbuilt in action.📲 Follow El Foodie Boricua and Cocinando con Foodies on Instagram for more Boricua-inspired recipes.📸 Share your creations with #ElFoodieBoricua — I want to see your masterpieces!

Buen provecho,El Foodie Boricua