Focaccia Bread Recipe
Sonja Overhiser · acouplecooks.com · 2025 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 87% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 87%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
630g
Water
547g
Hydration
86.8%
Salt
2.9%
Yeast
0.71%
Oil
7.6%
Sauce
n/a
Cheese
n/a
Dough weight
1247g
Process
Bake temp
425°F / 218°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread flour630g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- saltkosher salt2 tsp · 12g
- waterwarm water532 ml · 532g
- oilolive oil2 tbsp · 27.2g
- waterwater1 tbsp · 15g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseLeaves from 2 rosemary sprigs
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 87% hydration and 2.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 87% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.