Grammy's Kitchen · Focaccia · Focaccia Genovese Recipe (Authentic Italian
One of 34 focaccia recipes we measured
It ranks #5 of 34 for flavour depth among the focaccia recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 16% | 80% |
| fat | 8% | 12% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 3% | 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.
| 200 g | 200 g 00 flour (- 1 2/3 cups) |
| 300 g | 300 g manitoba flour or bread flour (- 2 1/2 cups) |
| 300 ml water (- 1 1/4 cups , at room temperature) | |
| 10 g | 10 g fine salt (- 1 3/4 teaspoons) |
| 10 g | 10 g honey (- 1 1/2 teaspoons) |
| 7 g | 7 g active dry yeast (- 2 1/4 teaspoons or 0.24 oz ) |
| 25 g | 25 g extra virgin olive oil (- 2 tablespoons) |
| 100 ml water (- about 1/2 cup ) | |
| 50 ml extra virgin olive oil (- 3 tablespoons + 1 teaspoon ) | |
| 2 pinches fine salt (- about 1/4 teaspoon) |
Method: 14 steps, published by www.recipesfromitaly.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.