Grammy's Kitchen · Focaccia · Rosemary Focaccia Bread
One of 34 focaccia recipes we measured
It ranks #5 of 34 for rise among the focaccia recipes we compared. 456 cooks on www.gimmesomeoven.com rate it 4.8★.
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.
| 316 g | 1 1/3 cup warm water (about 110°F) |
| 8 g | 2 teaspoons sugar or honey |
| 7 g | 1 (0.25 ounce) package active-dry yeast |
| 420 g | 3 1/2 cups all purpose flour |
| 54 g | 1/4 cup extra virgin olive oil (plus more for drizzling) |
| 12 g | 2 teaspoons flaky sea salt |
| 2 g | 2 sprigs fresh rosemary |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Overall a decent recipe, but imo it needs a few adjustments to make perfect focaccia. Mainly, I recommend adding a third rise of 20-30 min after moving the dough to the pan before baking - the rise time in the instructions would probably work better for instan” — a cook, 4.0★
“I started using this recipe in 2020 or 2021. The last time I made it until this week was 2022. Obviously, with being out of practice making bread, I thought I would be a bit rusty. But no, this recipe is just as easy to follow as it was 3 years ago. I had a lo” — a cook, 5.0★