Grammy's Kitchen · Focaccia · No-Yeast Focaccia
One of 109 focaccia recipes we measured
It ranks #1 of 109 for workability among the focaccia recipes we compared. 72 cooks on www.thespruceeats.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 99% | 74% |
| fat | 17% | 14% |
| salt | 4% | 2% |
| yeast | 5% | 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.
| 40 g | 3 tablespoons olive oil (divided use, plus additional for greasing) |
| 240 g | 2 cups all-purpose flour |
| 12 g | 1 tablespoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 237 g | 1 cup water |
| 12 g | 2 tablespoons fresh rosemary |
| 6 g | 1 1/2 teaspoons coarse sea salt |
Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the first recipe from the spruce that I think is just wrong. The quantity of water to flour makes a sticky mess - not a sticky dough but a mess. Did you really mean 1c water to 2c flour?” — a cook
“I followed the recipe but made with whole grain spelt, and it's more of a cracker, not bread (25min baking time). It also didn't rise at all, unfortunately...” — a cook