Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Can you bake a loaf of bread in your <a href="https://www.chefsteps.com/activities/diy-wood-fired-neapolitan-pizza-oven-for-less-than-50">backyard brick oven</a>? You betcha! This wood-fired focaccia may be even better than loaves baked in a traditional home oven where it’s challenging to get enough heat energy in the bottom of the pan to create that delicious, crunchy crust. With an outdoor oven, you can kiss those wall oven worries goodbye—and instead give your focaccia a gentle kiss of smoke and char. In the video above, Grant shows you how to bake a beautiful loaf using two cast iron pans (you can also use a Dutch oven with a tight-fitting lid).

Wood-Fired Brick Oven Rosemary Focaccia