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Focaccia di Recco
americastestkitchen.com · 2022 · Original
Focaccia di Reccoinferred from the title
DietVegetarian. Not vegan: stracchino cheese.
Against 5,130 pizza recipes
Focaccia di Recco style, 46% hydration: drier than 95% of the 1,480 doughs that parse.
Focaccia di Recco (Recco, Liguria): two paper-thin unleavened sheets sandwiching crescenza cheese; no yeast
Tradition: 500 to 600°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
255g
Water
119g
Hydration
46.5%
Salt
2.1%
Yeast
n/a
Oil
21.4%
Sauce
n/a
Cheese
340g
Dough weight
433g
Process
Bake temp
n/a
Bake time
8 to 9 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread flour1 2/3 cup · 255g
- salt¾ teaspoon table salt3/4 tsp · 4.5g
- water½ cup plus 2 tablespoons water1/2 cup · 119g
- oil¼ cup plus 2 teaspoons extra-virgin olive oil1/4 cup · 54.5g
- cheese otherstracchino cheese12 oz · 340g
- salt⅛ teaspoon flake sea salt0.1 tsp · 0.8g
Keep exploring
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Do something with it
- Scale this doughStart from 46% hydration and 2.1% 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 46% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia di Recco group marked.
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