Grammy's Kitchen · Focaccia · The Best, Easiest Focaccia Bread
One of 34 focaccia recipes we measured
from alexandracooks.com
It ranks #1 of 34 for workability among the focaccia recipes we compared. 2,535 cooks on alexandracooks.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 | 89% | 80% |
| fat | 11% | 12% |
| salt | 3% | 2% |
| yeast | 2% | 1% |
| total sugar | 0% | 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.
| 512 g | 4 cups (512 g) all-purpose flour or bread flour, see notes above |
| 15 g | 2 to 3 teaspoons (10 to 15 grams) kosher salt, see notes above |
| 8 g | 2 teaspoons (8 g) instant yeast, see notes above if using active dry |
| 455 g | 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water |
| butter for greasing | |
| 54 g | 4 tablespoons olive oil, divided |
| flaky sea salt, such as Maldon | |
| 3 g | 1 to 2 teaspoons whole rosemary leaves, optional |
Method: 7 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I should tell you I'm not a very good cook. Made just half the recipe. Followed your directions and made the overnight version. After the first bite, my husband's comment was "this won't last long". I think we would have eaten the whole thing in one sitti” — a cook, 5.0★
“I used correct ingredients and amounts and dough was too wet to form a ball. I had to add additional flour to get dough to form ball. Salt amount was excessive. If I made again I’d use 1 tsp. I did the 10 fold trecnique to the dough in the bowl and I used 1” — a cook, 3.0★