Grammy's Kitchen · Focaccia · Lemon Pepper Focaccia
One of 109 focaccia recipes we measured
It ranks #1 of 109 for workability among the focaccia recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 74% | 74% |
| fat | 15% | 14% |
| salt | 2% | 2% |
| yeast | 7% | 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.
| 35 g | 1 1/4-ounce packet active dry yeast (2 1/4 tsp.) |
| Pinch of sugar | |
| 355 g | 1 1/2 cups warm water (90o to 100o), plus 1 Tbsp. |
| 480 g | 4 c. all-purpose flour |
| 8 g | 2 tsp. kosher salt |
| 72 g | 1/3 c. plus 6 Tbsp. olive oil, plus more for the bowl |
| 1 tbsp. grated lemon zest | |
| 7 g | 1 tbsp. coarsely ground black pepper |
| Flaky salt, to taste |
Method: 4 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.