Grammy's Kitchen · Focaccia · Vegetable & Cheese Focaccia
One of 109 focaccia recipes we measured
from www.tasteofhome.com
2 cooks on www.tasteofhome.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 | 61% | 74% |
| fat | 9% | 14% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 5% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup water (70° to 80°) |
| 20 g | 4-1/2 teaspoons olive oil |
| 19 g | 4-1/2 teaspoons sugar |
| 2 g | 2 teaspoons dried oregano |
| 8 g | 1-1/4 teaspoons salt |
| 390 g | 3-1/4 cups bread flour |
| 5 g | 1-1/2 teaspoons active dry yeast |
| TOPPING: | |
| 14 g | 1 tablespoon olive oil |
| 6 g | 1 tablespoon dried basil |
| 822 g | 2 medium tomatoes, thinly sliced |
| 150 g | 1 medium onion, thinly sliced |
| 91 g | 1 cup frozen chopped broccoli, thawed |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 75 g | 3/4 cup grated Parmesan cheese |
| 112 g | 1 cup shredded part-skim mozzarella 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.