Mini Focaccia

  • Preheat your Fornetto (Alto) oven, your conventional oven, or your kamado (set up for indirect cooking) to 200°C / 400° F.
  • Combine the yeast, sugar, oil and water. Mix together thoroughly.
  • In a large bowl, combine the flour and salt.
  • Make a well in centre of the flour and pour the yeast mixture in and combine.
  • If your dough is too wet, add a small amount of flour until the mixture combines.
  • Place dough onto a floured board and knead gently till smooth. Be careful not to overwork your dough.
  • Place small amount of olive oil into your bowl and roll the dough around until it is coated. Cover the bowl with a clean tea towel and put aside to rest for around an hour (until the dough doubles in size).
  • Take your dough onto floured board and sprinkle with some more flour, kneading lightly till smooth and round.
  • Cut into 6 pieces – Roll each into balls.
  • Roll each ball out flat with rolling pin.
  • Dress with cherry tomatoes chopped into halves, small prigs of fresh rosemary, sprinkle with salt flakes and drizzle with a little olive oil.
  • Place your focaccia in the warmer drawer (or a warm place) and allow to rise by half.
  • Transfer to the oven (with the smoker slide closed in the Fornetto Oven).
  • Depending on your oven temperature, bake for around 20 minutes.


  • The recipe is also suitable for a single loaf – coat an oval or square metal baking dish, roughly 9″ x 13″ and 2″- 3″ deep and coat liberally with olive oil.
  • Using your fingers stretch the dough until it is roughly the shape of your pan, lay it in the pan, and push it into the corners to fit. Jiggle the tray to make sure the bottom of the dough is coated and allow to rest in a warm place or warming drawer. Bake for 20-30 minutes until cooked.
  • Different flours such as rye or wholegrain can be added or substituted as desired, Flavour loaves with different herbs, nuts, fruits, olives or cheeses for your own unique style.

Pita Bread

You can make these pita bread in a conventional oven, in a kamado or a smoker using a pizza stone. You can also grill them straight on your Fornetto grill.

  • Prepare the yeast – mix with equal parts water and let sit for ten minutes.
  • Sift the dry ingredients together into large bowl.
  • Add the water, oil and yeast to the dry ingredients and mix together until it forms a rough ball before turning out onto a floured work surface.
  • Work the dough for 15 minutes until the dough is smooth before returning to the bowl (oil the sides to prevent sticking).
  • Cover with cling film or a tea towel and put the bowl aside or in the warming drawer (depending upon your oven model) and leave to rise or proof for at least 60 minutes.
  • The dough must double in size.
  • Split dough into 5 balls that you need to flatten with a rolling pin.
  • Cover them with cloth and let them rise for another 25 minutes.
  • Bake for 8 to 10 minutes (at a temperature of 220-250C) using a pizza stone, an oven tray or directly onto the oven floor.
  • Use a spatula to position them in the oven.
  • The bread will be ready when it is puffed up.

Option: To grill on a gas grill, pre-heat the grill to at least 200C then turn the heat to low.  Lay the pita’s directly on the grill grates. Close the lid for about 1-2 minutes. Flip over and grill on the other size for another minute or so.

Another option: You can also cook the pita on a hot griddle on your stove top.

Perfect Pizza Dough

To make the dough

  • Combine yeast, sugar and 2 tablespoons of warm water and set aside in a warm place for approximately 15 minutes.
  • Place flour and salt in a large mixing bowl and make a well in the centre.
  • Add remainder of water to yeast and whisk through.
  • Add yeast mixture to flour mix and combine thoroughly to form a rough ball.
  • Add small quantity of flour if your mixture is too wet.
  • Turn out onto a lightly-floured board and knead for 5-10 minutes until smooth.
  • Place tablespoon of olive oil in a clean bowl, coat dough all over and cover with clean tea towel and put aside for 1-2 hours allowing the dough to double in size.
  • Place dough back onto floured board and knead a few times.
  • For thin base pizzas divide your dough into 4 parts. Shape each ¼ into a round ball.
  • Take one ball of dough; keep others covered so they don’t dry out.
  • Use a small amount of flour to dust the rolling surface and the rolling pin, to prevent dough sticking. Roll out to required size. (about 30 cm / 12 in)
  • Place on pizza stone or tray and add your favourite topping – remember not to overdo it.
  • If you use a pizza paddle leave the base on your surface, you can slide it under after all toppings are on the base.

Preheat your Fornetto oven to at least 200 C / 400 F and maintain the heat. You can also make this recipe on a hot grill (using a pizza stone) or in a kamado or smoker.

TIP: Sprinkling (uncooked) polenta meal onto your pizza spatula or stone will prevent it from sticking when you place on the pizza stone and also gives a delicious crispier texture to the base.

Suggested Toppings:

  • Margarita – spicy homemade tomato relish and shredded fresh mozzarella or bocconcini, fresh basil leaves to garnish
  • Mushroom pizza – sliced sautéed mushroom and basil leaves – served with crème fraiche
  • Pancetta – rashers of pancetta, sautéed onions, shredded mozzarella
  • Pescatoro – fresh salmon chunks, prawns, baby mussels or clams, scallops and calamari
  • Salty pizza – black olive tapenade, salt flakes and chopped rosemary. Drizzle with olive oil and garnish with extra rosemary
  • Tandoori – tandoori paste, tandoori chicken (cooked) fresh chopped tomatoes and mint yoghurt

Eggplant-zucchini stacks with tomato sauce and Italian cheese

  • Preheat your Fornetto oven, a conventional oven, your kamado or smoker, to 190℃ (375℉).
  • Wash your vegetables and slice. You should have 27 more or less equal slices of eggplant and 18 slices of round zucchini (or 54 slices of the thin variety). Salt and allow to sweat on absorbent paper for 10 minutes, this will draw extra liquid from the vegetables as well as the bitterness from the eggplant.
  • Dredge each piece of eggplant and zucchini through flour and fry in olive oil until very lightly golden, do not overcook here. Place on absorbent paper.
  • Lightly oil the base of a roasting dish and cover with a layer of passata.
  • Begin by laying out three rows of three slices of eggplant. Sprinkle 2 parts mozzarella to one part Parmigiano-Reggiano over top. Cover with zucchini and passata. Repeat with a layer of eggplant and remaining ingredient but pouring passata on the last layer of eggplant before the cheeses. Sprinkle with dried oregano and freshly ground black pepper.
  • Cover (making sure the foil does not touch the cheese) and bake for 1 hour.
  • Uncover and bake further until the cheese has melted or browned to your liking.


1. Place a toothpick through each stack to ensure they remain upright and remove before serving.

2. Cut the remaining eggplant and zucchini into thin chips. Coat with flour, salt and pepper and quickly fry in olive oil over high heat. Toss with Parmiggiano-Reggiano and enjoy!

Queen Margherita’s Pride: Pizza Margherita

  • Preheat your Fornetto oven, or your kamado or smoker to 250℃*. If using your conventional oven or barbecue, heat it to the maximum and monitor your pizza for doneness.
  • Prepare the dough following the Fornetto perfect pizza dough recipe.
  • Toss the dough and stretch as thinly as possible without tearing it.
  • Top with the tomato sauce, the slices of bocconcini, the grated Mozzarella, 3/4 of the fresh basil, coarsely chopped, a large sprinkling of dried oregano and drizzle lightly with extra virgin olive oil.
  • Cook for 12 minutes or until the desired doneness is achieved (this will all depend on how thin or thick the dough is).
  • Sprinkle with the remaining fresh basil and serve immediately.

*You can also cook a pizza on a grill using a pizza stone. Slide your pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes.

How Moroccans Do it!

A delectable way to slow-cook for a stew that’s out of this world!

Spices, meat and vegetables combine for a mouth-watering treat!


  • Combine all ingredients for the marinade plus half of the chopped onion and parsley and mix in with the lamb. Cover and refrigerate for at least 2 hours. Photographic instructions are in our blog.
  • Cover and place the tajine in the cold Fornetto or conventional oven*. Light the fire in the combustion chamber or turn on the oven. Do not let the oven temperature exceed 175℃ (350℉).
  • Start timing when the oven comes to temperature and cook for a minimum of 1.5 hours.
  • Remove from the oven and serve immediately.

Tip: Serve with couscous and flat-bread!

Tip: Try making the stew in your Fornetto kamado or smoker – just set up the product for indirect cooking

Apple and spice puff pastry tart

  • Preheat your Fornetto or conventional oven to 170℃ (350℉).
  • Position an oven rack at the bottom of the oven if using the Fornetto baking stone or in the centre, if using a metal baking tray.
  • Peel, core, and slice the apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Set aside.
  • In another large bowl, mix together flour, oats, sugar, cinnamon, and salt for the topping. Using your fingers, gently work in the cold butter until pea-sized lumps are formed. Stir in the nuts.
  • lightly grease the baking surface and roll out the sheet of puff pastry over top. Fill with the apples bringing them closer to the edge of the tray leaving plenty of room at the sides of the pastry. Fold the remaining pastry back inwards and over the apples leaving a large open surface of apples in the centre.
  • Brush the pastry with beaten egg and sprinkle with brown sugar. Allow setting, about 5 minutes.
  • Top the entire centre of the tart over the apples with the crumble mixture.
  • Bake until apples are bubbling and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Tip: Serve warm or at room temperature with vanilla ice cream and caramel sauce.

Seasonal vegetable and Italian speck frittata

We also have an in-depth look into the classic Frittata on our blog section of our website.

Frittatas are ideal for brunch, lunch and picnics and can be enjoyed warm or at room temperature!

Do as the Italians do and keep it simple, being guided by fresh, prime ingredients and perfect flavour combinations!

The frittata should be baked in the Fornetto Oven at 200C (390F) on the middle rack for about 30-40 minutes tented with tin foil for the first 20 minutes to stop browning on the surface. It can also be made in a conventional oven, or a kamado or a smoker!

  • Sauté the onion with the speck or bacon until the onions are translucent and the meat has rendered off most of its fat. Drain on a paper towel.
  • Cook the pasta until “al dente”, strain and rinse with cold water to remove the excess starch. Allow to dry and cool.
  • Coarsely chop and sauté the remaining vegetables in olive oil until just tender. Allow to cool.
  • Combine the pasta with the sautéed vegetables and speck. Allow to cool fully before proceeding with the eggs.
  • Once everything has cooled to room temperature beat the eggs vigorously. Incorporating air into the eggs is very important or the frittata will be very dense. Season with salt, pepper, oregano and mix in the grated cheese.
  • Incorporate all of the ingredients into the egg and mix very well. Lightly grease the pie dish with oil and pour in the egg mixture.
  • Covering the frittata with foil for at least the first 20 minutes, bake the frittata at 200C (390F) on the middle rack for 30-40 minutes or until completely set.
  • Remove the frittata from the oven and allow to cool on a wire rack.

Lasagna/Lasagne from the Fornetto

You can make this recipe in your Fornetto oven, your conventional oven, a kamado or a smoker, using an oven-proof dish. The recipes for béchamel and ragu (meat sauce) are also on our website.

  • Begin by lightly oiling your dish with olive oil.
  • If you’ve cooked your pasta, run it under cold water after having boiled it and allow it to cool to room temperature.
  • Begin by placing a layer of spinach pasta in the bottom of the dish.
  • Top with the meat sauce, interlace with béchamel and then a layer of white lasagna sheets.
  • The next layer is ricotta topped with béchamel, finishing with a layer of spinach pasta sheets.
  • Repeat the first layer of meat and béchamel on the ricotta/béchamel layer and top with white lasagna sheets.
  • Bake at 190C (375F), covered for one and a half hours.
  • Uncover and top off with a very generous helping of Mozzarella cheese.
  • Continue baking for a further 30 minutes or until the cheese has fully melted and the cheese turns golden.

Tandoori chicken and Naan bread


  • Skin the chicken and score in two or three places.
  • Mix the yogurt, Tandoori Masala, lemon and Ghee well in a bowl. Add the chicken and coat evenly.
  • Cover and marinate in the refrigerator for at least 12 hours.
  • Bake with a water bath at 280C (535F) for the first 20 minutes. Remove the bath and allow the chicken to brown for a further 15 minutes or until the desired doneness is achieved. (Always make sure that chicken is fully cooked before consuming. All liquids should run clear and there should be no signs of pink flesh.)


  • Mix the water with the milk and add the sugar, dissolve. Add the yeast and allow to rest 10 minutes before proceeding on with the next step.
  • Add the flour and salt to the yeast mixture and mix thoroughly. Use a mixer with a dough hook or mix by hand. If need be, add more flour sparingly until the dough stops sticking to the sides and becomes elastic.
  • Allow to rise covered in a warm place for 2.5 hours or until it has at least doubled in size.
  • Once risen, separate the dough into 10 equal pieces, cover and allow to rise for a second time for an hour.
  • Using your hands, flatten the dough and the slap the dough between your hands , allowing the dough to stretch into an oval shape. Alternatively, roll the dough out with a rolling pin.
  • Bake in a very hot oven, at least 280C (535F) for about 4 minutes on a baking stone. They may puff but rest assured that they will fall flat once they are removed from the oven. They are ready once brown, toasty spot appear in the surface.
  • Remove from the oven and butter with the Ghee.
  • Serve immediately.

Find out more about Tandoori cooking on our blog.