Grammy's Kitchen · Focaccia · A Simple Sourdough Focaccia
One of 109 focaccia recipes we measured
It ranks #1 of 109 for workability among the focaccia recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 76% | 74% |
| fat | 2% | 14% |
| salt | 2% | 2% |
| yeast | 0% | 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.
| 423 g | 423g all-purpose flour |
| 181 g | 181g high-protein bread flour |
| 12 g | 12g extra virgin olive oil |
| 459 g | 459g water |
| 11 g | 11g salt |
| 115 g | 115g ripe sourdough starter |
Method: 4 steps, published by www.theperfectloaf.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. Making this for the second time today. The first time I made it, it came out beautifully. I used 50% w/w bread flour and 50% white bread flour (both high protein), used all the water, and it behaved pretty much according to your instructions. Kitchen temp ” — a cook
“I made this today and it was beautiful and very tasty! My question is about the rise — mine seemed to actually rise too much in the oven, with a lot of large (~1/2″ to 1″) bubbles near the surface. (Ironically, I wish my actual sourdough loaves would have this” — a cook