Focaccia with Kalamata Olives and Anchovies
americastestkitchen.com · 2011 · Original
Focacciainferred from the title
DietNot vegetarian: minced anchovy fillets. Reviewed: anchovy fillets; Pecorino.
Against 5,130 pizza recipes
Focaccia style, 84% hydration: wetter than 89% 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: 84%) · 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.
Flour
425g
Water
359g
Hydration
84.5%
Salt
2.8%
Yeast
1.25%
Oil
12.8%
Sauce
n/a
Cheese
25g
Dough weight
856g
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourunbleached all-purpose flour2 1/2 cup · 354g
- waterwarm water1 1/4 cup · 283g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- saltkosher salt2 tsp · 12g
- oilextra-virgin olive oil4 tbsp · 54.4g
- cheese otherPecorino Romano1/4 cup · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepitted kalamata olives1/2 cup · 100g
- over cheese4 minced anchovy fillets
- over cheesered pepper flakes1 tsp · 4.2g
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- See what hydration doesWhere 84% 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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