Basil Focaccia
allrecipes.com · 2008 · 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 375°F, hotter than 10% 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: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
356g
Hydration
94.8%
Salt
1.8%
Yeast
n/a
Oil
3.6%
Sauce
n/a
Cheese
57g
Dough weight
930g
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- flourall-purpose flour3 cup · 375g
- sugarwhite sugar3 tbsp · 37.5g
- yeast1 package instant dry yeast142g
- saltsalt1 tsp · 6g
- waterwarm water1 1/2 cup · 356g
- oilolive oil1 tbsp · 13.6g
- saltgarlic salt0.1 tsp · 0.8g
- cheese othergrated Parmesan cheese1/2 cup · 56.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil1 tbsp · 1.5g
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 1.8% 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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