Decorated Focaccia Bread
allrecipes.com · 2020 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: warm milk.
Against 5,130 pizza recipes
Focaccia style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 73%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
563g
Liquid, as water
413g
Hydration
73.4%
Salt
1.3%
Yeast
1.60%
Oil
14.5%
Sauce
n/a
Cheese
n/a
Dough weight
1098g
Process
Bake temp
450°F / 232°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourunbleached all-purpose flour4 1/2 cup · 563g
- yeastactive dry yeast1 tbsp · 9g
- saltkosher salt1 1/4 tsp · 7.5g
- waterwarm water )1 cup · 237g
- dairy doughwarm milk )1 cup · 200g
- oilolive oil1/4 cup · 54.5g
- sauce tomato5 cherry tomatoesn/a
- salt1 pinch flaked sea salt to tasten/a
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried Italian herbs2 tsp · 8.4g
- over cheese4 spears pickled asparagus
- over cheese3 jarred roasted red peppers
- over cheese3 mini bell peppers
- over cheese3 Kalamata olives
- over cheese2 sprigs fresh dill
- over cheese1 sprig fresh sage
- over cheese1 sprig fresh parsley
- post bake1 sprig fresh basil
- over cheesepine nuts1 tbsp · 12.5g
- over cheesepepitas1 tbsp · 12.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 73% hydration and 1.3% 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 73% 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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