Artisan Focaccia in the Gozney Arc XL: Transforming Your Pizza Oven into a Bread Baker's Dream

Artisan Focaccia in the Gozney Arc XL: Transforming Your Pizza Oven into a Bread Baker's Dream

There's something magical about pulling a perfectly dimpled, golden-brown focaccia from your Gozney Arc XL. While this oven is renowned for its high-heat pizza capabilities, with the right techniques and accessories, it becomes a versatile cooking tool capable of producing incredible bread.

Today, I'm sharing my foolproof method for creating restaurant-quality focaccia specifically tailored to the unique characteristics of the Arc XL.

The Secret to Bread in the Gozney Arc XL

When I first attempted bread in my Arc XL, results were... inconsistent. The challenge?

The Arc XL is designed for intense heat (700°F+), while bread typically requires lower, more sustained temperatures.

The game-changer came when I started using accessories designed specifically for temperature control - my Firecraft flame shield (pan shield) and baffle door have been invaluable for creating the perfect baking environment in the Arc XL's dome-shaped cooking chamber.

Arc XL Focaccia Recipe (Same-day dough)

Ingredients

  • 500g bread flour
  • 400g cold water
  • 5g dry instant yeast
  • 50g sourdough starter
  • 15g salt
  • 15g olive oil, plus more for the pan and topping
  • Fresh rosemary sprigs
  • Fleur de sel for garnish

Equipment

One-Day Focaccia Method

  1. Mix your dough: In a large bowl, combine flour, water, yeast, sourdough starter, salt, and olive oil. Mix until no dry flour remains and you have a shaggy dough.
  2. Initial rest: Cover the bowl with plastic wrap and let rest for 45 minutes. This autolyse period allows the flour to fully hydrate and the structure to start building.
  3. Develop structure: Perform two rounds of stretch and folds, 30 minutes apart. With slightly wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat this process 3 more times until you've worked around the entire dough ball. Cover after each session.
  4. Room temperature proof: Let the dough proof at room temperature for 3 hours. You'll notice it becoming airier and more voluminous.
  5. Transfer to baking pan: Generously coat your baking pan with olive oil. Gently transfer the dough to the pan, being careful not to deflate it. With oiled fingers, gently stretch the dough toward the edges. Don't force it—if it resists, let it rest for 30 minutes, then try again.
  6. Complete the proof: Continue proofing the dough in the pan until bake time (about 5 more hours for a total 8-hour proof). The dough should be puffy and doubled in volume.
  7. Create dimples: With oiled fingertips, press into the dough to create the classic focaccia dimples. Press firmly all the way to the bottom of the pan, but don't tear the dough.
  8. Add toppings: Drizzle with additional olive oil, sprinkle with fresh rosemary and fleur de sel (or sea salt).

Baking in Your Arc XL

  1. Prepare your oven: Warm up your Arc XL to 550°F on medium heat. Position your Firecraft flame shield to block direct flame from hitting the bottom of your pan.
  2. Perfect baking technique:
    1. Place the pan on the center of the Arc XL's stone with the flame turned to its lowest setting
    2. Position the Firecraft door on the Arc XL's opening to maintain heat
    3. Bake with the flame on low for 5 minutes
    4. Turn the flame off completely and continue baking for 10-15 minutes until the focaccia is golden and well-risen
    5. Rotate the pan 180 degrees, close the door, and bake for another 5 minutes with the flame off
    6. For the final touch, turn the flame back on low for 5 more minutes to ensure a perfectly crisp bottom
  3. Rest and serve: Remove the focaccia from the pan and let it cool on a wire rack for 20 minutes before cutting and serving.

 

Arc XL Focaccia Troubleshooting

  • Too much browning? The Arc XL's flame may be too direct. Use the pan shield for best results and turn the flame on and off throughout the bake. I only had the flame on for the first and last few minutes.

  • Undercooked interior? The Arc XL's intense heat may be cooking the outside before the inside finishes. Use the door to create a more enclosed, oven-like environment and maintain a lower, more consistent temperature.

  • Uneven cooking? The Arc XL heats more intensely toward the back. Remember to rotate your pan as specified for even results.

Beyond Basic Focaccia in Your Arc XL

Once you've mastered the classic version in your Arc XL, try these variations:

  • Mediterranean: Top with halved cherry tomatoes, olives, and feta before baking
  • Potato Rosemary: Layer thin potato slices, rosemary, and a sprinkle of parmesan
  • Caramelized Onion: Spread caramelized onions and a sprinkle of thyme over the dough
  • Sweet Dessert Focaccia: Omit the rosemary and top with sliced figs, honey, and pistachios

The beauty of Arc XL focaccia is its rustic quality and intense flavor that develops throughout the baking process. The combination of the sourdough starter and controlled temperature (thanks to my Firecraft accessories) produces bread with complex flavor and the perfect texture—crispy exterior and light, airy interior.

With good dough, the right accessories for your Arc XL, and a little patience, your outdoor pizza oven can produce focaccia that rivals any artisan bakery. Happy baking!

Back to blog

Featured collection

View all