Grammy's Kitchen · Focaccia · Sourdough Focaccia alla Genovese
One of 109 focaccia recipes we measured
from www.allrecipes.com
It ranks #1 of 109 for workability among the focaccia recipes we compared. 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 | 84% | 74% |
| fat | 27% | 14% |
| salt | 3% | 2% |
| yeast | 0% | 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.
| 300 g | 2.5 cups high-protein bread flour (such as King Arthur Flour®), divided |
| 237 g | 1 cup water, divided |
| 0.75 cup sourdough starter discard, at room temperature | |
| 81 g | 6 tablespoons extra-virgin olive oil, divided, or as needed |
| 6 g | 1 teaspoon fine sea salt |
| 15 g | 1 tablespoon water |
| 12 pitted green olives | |
| 2466 g | 6 cherry tomatoes, halved |
| 1 g | 1 sprig fresh rosemary |
| 3 g | 0.5 teaspoon flaked salt |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.