Grammy's Kitchen · Focaccia · Gluten Free Focaccia
One of 109 focaccia recipes we measured
It ranks #108 of 109 for crust crispness among the focaccia recipes we compared. 13 cooks on www.thespruceeats.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 101% | 74% |
| fat | 19% | 14% |
| salt | 1% | 2% |
| yeast | 68% | 1% |
| total sugar | 4% | 1% |
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 warm water (105 to 110 F) |
| 227 g | 1 package (2 1/4 teaspoons) instant or quick rise yeast |
| 12 g | 1 tablespoon granulated sugar |
| 350 g | 2 1/4 cups (350 grams) 1:1 all purpose gluten free baking flour with xanthan gum |
| 68 g | 5 tablespoons olive oil, divided, more as needed |
| 10 g | 2 1/2 teaspoons baking powder |
| 3 g | 1/2 teaspoon fine salt |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So... Guess I'll have to write this comment again, since choosing to post as a guest deleted it the first time. I made this a few times with King Arthur's gluten free flour, adding flour because it's much more liquid than in the pictures. But it came out great” — a cook
“I made this with King Arthur's baking mix and it was very, very wet. I added some flour and baked it spread thin, and it came out great. Made it twice more successfully with King Arthur's, adjusting the flour to have the consistency shown in the pictures. Have” — a cook