Exquisite Yeastless Focaccia
allrecipes.com · 2019 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: grated parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 96% 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: 95%) · 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
250g
Water
237g
Hydration
94.8%
Salt
4.8%
Yeast
n/a
Oil
5.4%
Sauce
n/a
Cheese
28g
Dough weight
513g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater1 cup · 237g
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- saltgarlic salt1 tsp · 6g
- sauce tomatocrushed dried basil1 1/2 tsp
- cheese othergrated Parmesan cheese1/4 cup · 28.3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesecayenne pepper1 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 95% hydration and 4.8% 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 95% 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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