Grammy's Kitchen · Focaccia · Easy Roasted-Garlic Focaccia
One of 109 focaccia recipes we measured
from www.seriouseats.com
It ranks #1 of 109 for workability among the focaccia recipes we compared. 13 cooks on www.seriouseats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 65% | 74% |
| fat | 20% | 14% |
| salt | 3% | 2% |
| yeast | 1% | 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.
| 3 g | 1 whole head garlic |
| 68 g | 5 tablespoons (75ml) extra-virgin olive oil, divided |
| Kosher salt, for seasoning | |
| 500 g | 500g all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups) |
| 325 g | 325g water (11 1/2 ounces; about 1 1/2 cups minus 1 tablespoon) |
| 15 g | 15g kosher salt (1/2 ounce; about 1 tablespoon) |
| 4 g | 4g instant yeast (0.15 ounce; about 1 teaspoon) |
| 30 g | 2 tablespoons (30g) unsalted butter |
| 2 g | 2 teaspoons dried oregano |
| 1 g | 1/2 teaspoon red pepper flakes |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Might have overdone first rise. 8-24 hrs is a huge window. I let it go about 16. 2 hrs for 2nd rise, wasn't rising much. Gave it 90F for an hr. Better but not as poofy as I'd like. And I used all bread flour.notes: focaccia I usually make uses 430-440g water t” — a cook, 3★
“I'm wondering - since pretty much every dough recipe says "cover & allow to rise for ** hours" - is covering the rising dough merely for preventing anything from settling onto it, or does it have some active functional purpose that assists in the rise somehow?” — a cook