Grammy's Kitchen · Focaccia · Focaccia di Recco
One of 109 focaccia recipes we measured
from www.seriouseats.com
3 cooks on www.seriouseats.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 | 60% | 74% |
| fat | 10% | 14% |
| salt | 2% | 2% |
| yeast | 0% | 1% |
| total sugar | 3% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 500g (17.5 ounces; about 3 1/4 cups) bread flour, plus more for rolling |
| 15 g | 15g (0.5 ounce; 1 tablespoon) sugar |
| 10 g | 10g (0.3 ounce; 2 1/2 teaspoons) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight |
| 300 g | 300g (10.5 ounces; about 1 1/4 cups) water |
| 50 g | 50g (1.75 ounces; 3 tablespoons plus 1 teaspoon) extra-virgin olive oil, plus extra for drizzling |
| 400 g | 400g (14 ounces) Stracchino cheese (a.k.a. Crescenza), divided (see note) |
| Coarse sea salt, such as Maldon or fleur de sel |
Method: 10 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Super easy and delicious! I couldn't find stracchino locally (without pre-ordering, and didn't want to wait), so used taleggio - which was great. Just the right amount of salty crunchy sweet. This pairs super well with a Negroni Spagliato (https://www.seriouse” — a cook, 5★
“This is really good. I was nervous about being able to get the dough "see through" thin but with some patience I got it there without any holes in the dough. It was crispy and cracker like after 12 mins of baking in an oiled darker baking sheet without a bakin” — a cook, 5★