Focaccia

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	0%	80%
fat	0%	12%
salt	0%	2%
yeast	0%	1%
total sugar	0%	1%

Where it stands out

• #1 of 34 for char depth
• #1 of 34 for rise
• #1 of 34 for workability
• #33 of 34 for flavour depth

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

200 g	1 2/3 cups bread flour ((Note 1))
17 g	4 tsp white sugar
8 g	1 1/4 tsp salt (, kosher/cooking salt)
3 g	1 tsp instant / rapid rise yeast ((Note 2))
177 g	3/4 cup very warm water ((~40°C /104°F))
20 g	1 1/2 tbsp extra virgin olive oil
125 g	125g/ 1/2 cup (packed) boiled and mashed potato (, around 1/2 large potato; floury variety (Note 3))
54 g	4 tbsp extra virgin olive oil
2 g	1/4 tsp sea salt flakes ((Note 4))
15 g	5 garlic cloves (, cut into fine batons (Note 5))
164 g	3/4 cup extra virgin olive oil
5 g	2 1/2 tsp finely chopped rosemary leaves ((fresh))
5343 g	12 - 14 cherry tomatoes (, red)
1 g	3/4 tsp dried oregano leaves ((or 2 1/2 tsp finely chopped rosemary leaves))
	16 - 18 kalamata olives (, pitted)
1 g	3/4 tsp dried oregano leaves ((or 2 1/2 tsp finely chopped rosemary leaves))

Method: 21 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“THE BEST FOCCACIA EVER I made this with leftover mashed potatoes and it was amazing and labelled as the best focaccia my friends + family had ever tasted. Made it again and doubled the recipe, which was perfect, and made my mash with a splash of milk, butter” — a cook, 5.0★

“I made this for the first time and it is the absolute best texture of any focaccia I have had! Crusty exterior with pillowy soft and moist inside! I will double as I could devour the single recipe! I noted in step 1 under "Prepare for baking" to drizzle 2 te” — a cook, 5.0★