Grammy's Kitchen · Focaccia · Banana Bread Focaccia
One of 109 focaccia recipes we measured
from www.eatingwell.com
It ranks #107 of 109 for crumb openness among the focaccia recipes we compared. 3 cooks on www.eatingwell.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 | 49% | 74% |
| fat | 19% | 14% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 20% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups bread flour |
| 120 g | 1 cup whole-wheat flour |
| 3 g | 1 teaspoon instant yeast |
| 4 g | 3/4 teaspoon salt |
| 177 g | 3/4 cup water |
| 236 g | 2 medium very ripe bananas, mashed (about 2/3 cup), divided |
| 27 g | 2 tablespoons extra-virgin olive oil, divided |
| 71 g | 1/3 cup packed light brown sugar |
| 43 g | 3 tablespoons unsalted butter, at room temperature |
| 3 g | 1 teaspoon ground cinnamon |
| 29 g | 1/4 cup chopped walnuts, plus 4 walnut halves for topping |
| 1 g | 1/2 teaspoon flaky sea salt |
Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like the chewy texture of the focaccia and am tasting the banana too. Love the caramelized edges too, and has a good sweetness.” — a cook, 5★
“Really good, slightly sweet, and I love the crust along the edges of the bread. Worth the effort.” — a cook, 5★