Simple Sourdough Focaccia
Alexandra Stafford · alexandracooks.com · 2019 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked. Reviewed: flour, salt, oil; all plant.
Against 5,130 pizza recipes
Focaccia style, 86% 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: 86%) · 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
440g
Hydration
85.9%
Salt
1.9%
Yeast
n/a
Oil
8.0%
Sauce
n/a
Cheese
n/a
Dough weight
1003g
Process
Bake temp
425°F / 218°C
Bake time
25 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltkosher salt10g
- water430 –440g
- flourbread flour512g
- oilextra-virgin olive oil3 tbsp · 40.8g
- saltNicen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese–50g
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 86% hydration and 1.9% 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 86% 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.