Grammy's Kitchen · Focaccia · No Knead Focaccia Bread
One of 109 focaccia recipes we measured
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 109.
| this recipe | typical | |
|---|---|---|
| liquid | 84% | 74% |
| fat | 19% | 14% |
| 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)) |
| 81 g | 6 tablespoons olive oil, divided |
| 4 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.
“Yes, this was lovely. I use a lower gluten flour, so debated trying this recipe. Good first rise. Used a spatula to just gently “pour” the dough into the pan without touching or disturbing it and its delicate bubbles. Second rise filled the pan. Hesitantly, I ” — a cook, 5★
“Oh my gosh! I made a sweet version with fresh blueberries, brown sugar, and limoncello that I poked down into the little holes.. After it rested the second time, I put it in the fridge overnight and baked it the next morning after I sprinkled it lightly with s” — a cook, 5★