Fantastic Focaccia Bread
allrecipes.com · 2000 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 64% hydration: drier than 58% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 64%) · 425 to 475°F bake (this recipe: 400°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
159g
Hydration
63.5%
Salt
1.2%
Yeast
n/a
Oil
21.8%
Sauce
n/a
Cheese
n/a
Dough weight
610g
Process
Bake temp
400°F / 204°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- sugarhoney1/2 tsp · 2.1g
- yeast1 package active dry yeast142g
- waterwarm water2/3 cup · 159g
- flourall-purpose flour2 cup · 250g
- saltsalt1/2 tsp · 3g
- oilolive oil4 tbsp · 54.4g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 1.2% 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 64% 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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