Grammy's Kitchen · Focaccia · Homemade Focaccia
One of 34 focaccia recipes we measured
from www.seriouseats.com
It ranks #1 of 34 for workability among the focaccia recipes we compared. 18 cooks on www.seriouseats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 80% | 80% |
| fat | 14% | 12% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 0% | 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.
| 500 g | 500 grams bread or all-purpose flour (17.5 ounces; about 3 1/4 cups), see note |
| 10 g | 10 grams Diamond Crystal kosher salt (0.4 ounce; 2 1/2 teaspoons); for table salt, use about half as much by volume or the same weight |
| 4 g | 4 grams instant dry yeast, such as SAF (0.1 ounce; 1/2 packet or 1 rounded teaspoon) |
| 400 g | 400 grams room temperature water (14.1 ounces; 1 1/2 cups plus 3 tablespoons) |
| 68 g | 68 grams extra-virgin olive oil (2.4 ounces; 5 tablespoons), divided |
| Coarse sea salt, such as Maldon or fleur de sel |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've baked this sooo many times since the start of the pandemic, for family and friends alike. In my house, it's doesn't last more than a few hours after it's out of the oven - everyone can smell it as it bakes and once out of the oven, they wander into the ki” — a cook, 5.0★
“Amazing recipe! I made it a few days ago, did a cold ferment for 48 hours, used my 11 1/2" cast iron pan--this bread inflated like a balloon! I don't see how people can make this in a 10" iron skillet, I needed more cast iron pan "real estate". I thought the t” — a cook, 5.0★