Grammy's Kitchen · Focaccia · Authentic Ligurian Focaccia
One of 109 focaccia recipes we measured
1 cooks on eatingarounditaly.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 16% | 74% |
| fat | 8% | 14% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 3% | 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.
| 200 g | 1.5 cups + 2 Tbsp baking flour ((200 g)) |
| 300 g | 3.5 cups bread flour ((300 g)) |
| 3 g | 1 tsp active dry yeast |
| 350 ml water | |
| 6 g | 1 tsp salt |
| 40 g | 3 Tbsp olive oil (+ more for baking) |
| 14 g | 2 tsp honey |
| flakey sea salt | |
| 4 g | 3/4 tsp sea salt ((for the brine)) |
| 79 g | 1/3 cup lukewarm water ((75 ml, for the brine)) |
Method: 10 steps, published by eatingarounditaly.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.