Homemade Focaccia Bread
allrecipes.com · 1998 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: egg.
Against 5,130 pizza recipes
Focaccia style, 54% hydration: drier than 84% 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: 54%) · 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
438g
Water
237g
Hydration
54.2%
Salt
1.4%
Yeast
2.06%
Oil
15.5%
Sauce
n/a
Cheese
n/a
Dough weight
762g
Process
Bake temp
400°F / 204°C
Bake time
17 to 27 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour3 1/2 cup · 438g
- sugarwhite sugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- yeastactive dry yeast1 tbsp · 9g
- waterwater1 cup · 237g
- oilvegetable oil2 tbsp · 27.2g
- egg dough1 eggn/a
- oilolive oil3 tbsp · 40.8g
- sauce tomatodried rosemary1 tsp
Keep exploring
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Do something with it
- Scale this doughStart from 54% hydration and 1.4% 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 54% 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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