How To Make Focaccia
allrecipes.com · 2013 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 61% hydration: drier than 71% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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: 61%) · 425 to 475°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
391g
Water
237g
Hydration
60.6%
Salt
2.7%
Yeast
n/a
Oil
32.4%
Sauce
n/a
Cheese
n/a
Dough weight
907g
Process
Bake temp
475°F / 246°C
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- yeast1 package active dry yeast142g
- waterwarm water1 cup · 237g
- oilextra-virgin olive oil6 tbsp · 81.6g
- saltsalt3/4 tsp · 4.5g
- floursemolina flour1/4 cup · 41.8g
- flourbread flour2 3/4 cup · 349g
- saltcoarse sea salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced fresh rosemary2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 61% hydration and 2.7% 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 61% 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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