Which Focaccia recipe amounts seem more accurate?
I got both these recipes from the Food Network website. The first one is from The Pioneer Woman, Ree Drummond.
1 1/2 cups warm water (not lukewarm)(24 Tablespoons?)
1 1/2 teaspoons active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling
The second is from Emeril Lagasse.
6 tablespoons warm water
1/4-ounce active dry yeast (2-1/4 tsp)
2 cups bread flour
1 1/2 teaspoons salt
2 teaspoons sugar
3 tablespoons extra-virgin olive oil
Comparing the two recipes, there is quite a difference in amount of flour to water to yeast. Which one do you think would come out the best?