Grammy's Kitchen · Focaccia · No Knead Focaccia
One of 109 focaccia recipes we measured
It ranks #1 of 109 for workability among the focaccia recipes we compared. 21 cooks on www.okonomikitchen.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 | 64% | 74% |
| fat | 18% | 14% |
| salt | 3% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 370 g | 3 cups (370 g) bread flour (100%) |
| 237 g | 1 cup + 1/4 cup + 2.5 tsp (322 ml) water (87%) |
| 10 g | 1.5-2 tsp (7-11 g) salt (2-3%) |
| 1 g | 1/4 tsp (1 g) instant dry yeast (0.25-1.25%)* |
| 54 g | 3-5 tbsp (45-75 ml) olive oil |
| 14 g | 1 tbsp butter, for the pan (optional) |
| flakey salt, for topping (optional) |
Method: 28 steps, published by www.okonomikitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was my first time making focaccia and it came out perfectly with this recipe! I followed the ratios in this recipe exactly for my 8×8 pan and it came out nice and fluffy, about 1.5-2 inches tall! I actually missed the note about the amount of instant yeas” — a cook
“This was my first time making focaccia myself AND by hand. This recipe is super easy to follow and the video embed definitely helped with the process (especially for the coil folds). I used my toaster oven to bake this at 430 C for around 25 minutes but I stil” — a cook