Grammy's Kitchen · Focaccia · Rosemary Focaccia Bread
One of 109 focaccia recipes we measured
It ranks #1 of 109 for crumb openness 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 109.
| this recipe | typical | |
|---|---|---|
| liquid | 81% | 74% |
| fat | 14% | 14% |
| salt | 8% | 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.
| 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) |
| 5 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★
“I just made a gluten-free version of this for my kids. We recently returned from Tuscany and wanted our kids, who all have celiac disease, to experience an authentic Italian meal, complete with focaccia and olive oil. This is the best success we’ve had with co” — a cook, 5★