Grammy's Kitchen · Focaccia · No Knead Focaccia Bread
One of 34 focaccia recipes we measured
It ranks #5 of 34 for rise among the focaccia recipes we compared. 44 cooks on thisitaliankitchen.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 | 84% | 80% |
| fat | 19% | 12% |
| salt | 1% | 2% |
| yeast | 2% | 1% |
| total sugar | 2% | 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 warm water ((105 to 110 degrees)) |
| 8 g | 2 teaspoons sugar |
| 7 g | 2 1/4 teaspoons active dry yeast ((one packet)) |
| 420 g | 3 1/2 cups all purpose flour ((420 grams)) |
| 82 g | 6 tablespoons olive oil, divided |
| 6 g | 1 teaspoon kosher salt, plus more for topping |
| 6 g | 1 tablespoon chopped fresh rosemary |
Method: 7 steps, published by thisitaliankitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The Focaccia bread turned out light and airy (I added to the dough garlic powder and Italian seasoning). I used bread flour because that's all I had. Before baking I brushed the dough light with tomato sauce, sprinkled pizza seasoning on top, then added some” — a cook, 5.0★
“Made according to recipe. It was delicious and will definitely make again! Easy to make following recipe; just plan ahead and it comes together perfectly. Served warm from oven - we loved it!” — a cook, 5.0★