The Best, Easiest Focaccia Bread Recipe
Alexandra Stafford · alexandracooks.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: butter for greasing.
Against 5,130 pizza recipes
Focaccia style, 89% hydration: wetter than 93% 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: 89%) · 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
512g
Water
455g
Hydration
88.9%
Salt
2.9%
Yeast
1.56%
Oil
10.6%
Sauce
n/a
Cheese
n/a
Dough weight
1044g
Process
Bake temp
425°F / 218°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (6)
- flourall-purpose flour or bread flour4 cup · 512g
- salt2 to 3 teaspoons kosher salt2 tsp · 15g
- yeastinstant yeast2 tsp · 8g
- waterlukewarm water2 cup · 455g
- oilolive oil4 tbsp · 54.4g
- saltflaky sea saltn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter for greasing
- over cheese1 to 2 teaspoons whole rosemary leaves1 tsp · 4.2g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 89% 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 89% 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.
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