Grammy's Kitchen · Focaccia · Basil Focaccia
One of 109 focaccia recipes we measured
from www.allrecipes.com
1 cooks on www.allrecipes.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 99% | 74% |
| fat | 4% | 14% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 10% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour |
| 38 g | 3 tablespoons white sugar |
| 7 g | 1 (.25 ounce) package instant dry yeast |
| 6 g | 1 teaspoon salt |
| 355 g | 1.5 cups warm water (115 degrees F/46 degrees C) |
| 14 g | 1 tablespoon olive oil, or as needed |
| 1 g | 0.125 teaspoon garlic salt, or to taste |
| 50 g | 0.5 cup grated Parmesan cheese |
| 6 g | 1 tablespoon dried basil |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was pretty good focaccia, and really quite easy to make. The one addition I would like is to add olive oil to the dough--I think that adds a wonderful texture and flavor that I usually associate with focaccia. I also added the dried basil directly to the ” — a cook, 4★