Grammy's Kitchen · Focaccia · Tomato Focaccia
One of 109 focaccia recipes we measured
from www.tasteofhome.com
18 cooks on www.tasteofhome.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 74% |
| fat | 10% | 14% |
| salt | 3% | 2% |
| yeast | 3% | 1% |
| total sugar | 2% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7 g | 1 package (1/4 ounce) active dry yeast |
| 237 g | 1 cup warm water (110° to 115°) |
| 27 g | 2 tablespoons olive oil, divided |
| 9 g | 1-1/2 teaspoons salt |
| 4 g | 1 teaspoon sugar |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1 teaspoon each dried oregano, thyme and rosemary, crushed |
| 1 g | 1/2 teaspoon dried basil |
| Dash pepper | |
| 270 g | 2 to 2-1/2 cups all-purpose flour |
| 822 g | 2 plum tomatoes, thinly sliced |
| 28 g | 1/4 cup shredded part-skim mozzarella cheese |
| 6 g | 1 tablespoon grated Parmesan cheese |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.