Grammy's Kitchen · Focaccia · Focaccia Bread
One of 34 focaccia recipes we measured
It ranks #1 of 34 for flavour depth among the focaccia recipes we compared. 5 cooks on www.theflavorbender.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 90% | 80% |
| fat | 29% | 12% |
| salt | 4% | 2% |
| yeast | 1% | 1% |
| total sugar | 6% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 350 g | 350 g bread flour (about 3 cups (spooned and leveled)) |
| 315 g | 315 g water (1 1/3 cup (preferably lukewarm; i.e. 104 - 115°F / 40 - 45°C)) |
| 20 g | 20 g honey (1 tbsp) |
| 4 g | 3.5 g active dry yeast |
| 7 g | 7 g fine sea salt (1/2 tsp) |
| Infused oil and herb topping (recipe below (see recipe notes for other options)) | |
| 100 g | 100 g olive oil (1/2 cup) |
| 25 g | 3 spring onions (25 g (finely chopped)) |
| 3 g | 1 - 2 long red chili pepper |
| 10 g | 2 - 3 sprigs rosemary (leaves only, finely chopped (about 10 g)) |
| 3 g | 1 whole roasted garlic bulb (you can also use raw garlic as well (about 8 - 10 cloves, minimum)) |
| 6 g | 1 tsp flaked salt (or 1/2 tsp sea salt (add more to taste)) |
Method: 35 steps, published by www.theflavorbender.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is my 3rd time naking this recipe, so I clearly love it and the infused oil! This time I am doubling up on the batch but would love to freeze half of it. Do you have any recommendations on how to freeze if we just want to prep in advance?” — a cook, 5.0★
“This was great! I am new to bread baking. The way you write recipes is so helpful. I have tried a few different bread types that turned out okay, but not worth the trouble of making my own. This focaccia was worth the effort! Thank you!” — a cook, 5.0★