Grammy's Kitchen · Focaccia · Focaccia Genovese
One of 34 focaccia recipes we measured
from www.marcellinaincucina.com
It ranks #32 of 34 for workability among the focaccia recipes we compared. 49 cooks on www.marcellinaincucina.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 104% | 80% |
| fat | 23% | 12% |
| salt | 3% | 2% |
| yeast | 2% | 1% |
| total sugar | 4% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 355 g | 1 1/2 cups (360mls) warm water |
| 7 g | 2 1/4 teaspoons (7 grams) active dried yeast |
| 14 g | 2 teaspoons honey |
| 400 g | 3 1/4 cups (400 grams) all purpose (plain) flour (or bread flour) |
| 27 g | 2 tablespoons extra virgin olive oil |
| 9 g | 1 1/2 teaspoons salt |
| 27 g | 2 tablespoons extra virgin olive oil ((extra for oiling the baking pan)) |
| 1/3 cup large green olives, pitted (or whole de-seeded green olives) | |
| 75 g | 1/2 onion (sliced thinly) |
| 9 g | 2 teaspoons extra virgin olive oil |
| 59 g | 1/4 cup lukewarm water |
| 3 g | 1/2 teaspoon salt |
| 27 g | 2 tablespoons extra virgin olive oil (extra for brushing after focaccia has baked) |
Method: 15 steps, published by www.marcellinaincucina.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this in my air fryer/toaster oven and it was the BEST Focaccia I have ever made. The brine on top added so much flavor. I was so proud of the results. We ate most of it with dinner but had 4 squares left. I ate two for my lunch and my son finished it of” — a cook, 5.0★
“I made this today for the second time - the first time I made it as explained, but this time I put red onions, tomato's and black olives on it, along with roasted garlic on it just before baking. I did adde the oil on it after baking, along with a bit more of” — a cook, 4.0★