This is my first attempt at both baking in the wilderness and a side Vlog I’ll be doing about my culinary adventures over open flame and camp grills. I am amazed it came out as well as it did! Hope you enjoy this, but if not… oh well, I enjoy making them!
The recipe I based this on can be found at the fantastic site Gimmie Some Oven: https://www.gimmesomeoven.com/rosemary-focaccia-bread/
I halved the recipe, to fit in the camp oven, but it is a very flexible and easy to make yeast bread. I highly recommend doing this in a home oven and experimenting like wild. I’ve added everything under the sun to this bread and it holds up. My mom discovered and loves freezing left over slices of the focaccia and using as a pizza flatbread… just add sauce and cheese, pop it in the oven and you are in business.
I used a Coleman camp oven which I find is pretty inefficient when it comes to gas use, but I think it is the most versatile of camp baking options. The Omnia camp oven is far more efficient for gas use, but everything needs to be in a ring shape. So I can’t say one is better than the other, they are just… different.
Omnia Camp Oven:
Also, the Coleman packs up smaller than the Omnia which is a thing for camping too. You can also bake in a cast iron dutch oven but I feel like the learning curve and ability to control what you are doing is higher for that.
You can see the rest of my cooking gear on my Amazon affiliate page here:
My written thoughts on camp baking can be found here: https://tokyocooney.wpcomstaging.com/2021/06/17/how-many-socks-does-this-cast-iron-pot-weigh/