Grammy's Kitchen · Focaccia · Prosciutto Plum Focaccia
One of 109 focaccia recipes we measured
from www.allrecipes.com
1 cooks on www.allrecipes.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 | 66% | 74% |
| fat | 15% | 14% |
| salt | 3% | 2% |
| yeast | 2% | 1% |
| total sugar | 1% | 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.
| 6 g | 2 teaspoons (1 packet) dry active yeast |
| 237 g | 1 cup warm water, at 105 degrees F (40 degrees C) |
| 54 g | 4 tablespoons olive oil, divided, plus more as needed |
| 4 g | 1 teaspoon granulated sugar |
| 360 g | 3 cups all-purpose flour |
| 6 g | 1 1/2 teaspoons kosher salt |
| 12 slices fresh plum | |
| 4 slices prosciutto, cut in thirds | |
| 4 g | 2 teaspoons chopped rosemary, optional |
| 4 g | 1 teaspoon coarse sea salt, or to taste |
Method: 10 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So easy and the flavor is somehow surprising. It’s like jam and cured ham from a cheese board. Totally delicious.” — a cook, 5★