Grammy's Kitchen · Focaccia · Rosemary Focaccia
One of 109 focaccia recipes we measured
It ranks #1 of 109 for workability among the focaccia recipes we compared. 4 cooks on www.simplyrecipes.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 | 68% | 74% |
| fat | 3% | 14% |
| salt | 1% | 2% |
| yeast | 25% | 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.
| 227 g | 1 package (2 1/4 teaspoons) dry yeast |
| 79 g | 1/3 cup warm water, about 100 degrees |
| 532 g | 2 1/4 cups tepid water |
| 27 g | 2 tablespoons good quality extra virgin olive oil, plus more for the pan and to paint on top of the bread |
| 360 g | 3 cups bread flour |
| 540 g | 4 1/2 cups all-purpose flour |
| 12 g | 1 tablespoon salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top |
| 16 g | 2-3 tablespoons finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried) |
Method: 12 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I didn't use rosemary but I finely chopped green, black and kalamata olives and added some Italian seasoning. Otherwise, followed the recipe exactly including rise times. Turned out great. I used one larger Lasagna pan for one big flat loaf. Great recipe! Love” — a cook
“Everyone loved this recipe. I didn't have time to let it rise a 3rd time, but it was still delicious. Will keep this recipe and make again. I split the recipe into 2 stone bakeware pans and cooked it about 25 minutes. It wasn't as brown but was plenty crispy a” — a cook