Grammy's Kitchen · Focaccia · Jelly Doughnut Focaccia
One of 109 focaccia recipes we measured
from www.allrecipes.com
It ranks #108 of 109 for crumb openness among the focaccia recipes we compared. 2 cooks on www.allrecipes.com rate it 3.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 87% | 74% |
| fat | 11% | 14% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 49% | 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.
| 414 g | 1 3/4 cups warm water |
| 6 g | 2 teaspoon instant yeast |
| 512 g | 4 1/2 cups (512g) all purpose flour 2 teaspoon salt |
| 12 g | 2 teaspoon salt |
| 54 g | 1/4 cup olive oil, divided |
| 250 g | 1 1/4 cups confectioner's sugar |
| 30 g | 2 tablespoon milk |
| 1/2 cup jam or jelly of choice |
Method: 10 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this almost to spec. I didn't use milk for the glaze; I used Silk half-and-half substitute. I think I put in more than was called for. I also didn't use olive oil; I used avocado. I didn't put the jelly/glaze onto it. I just let whoever wanted it add it” — a cook, 4★
“This has the potential to be good but as written it's lacking. The glaze should be thinner and add some vanilla or flavoring to it so it doesn't just taste like powder sugar, it was overpowering the other flavors. The texture was good on the focaccia, and the ” — a cook, 3★