Cast Iron Rosemary Focaccia
americastestkitchen.com · 2016 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 77% of the 1,480 doughs that parse.
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: 76%) · 425 to 475°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
312g
Water
237g
Hydration
76.0%
Salt
5.8%
Yeast
1.51%
Oil
21.8%
Sauce
n/a
Cheese
n/a
Dough weight
640g
Process
Bake temp
n/a
Bake time
23 to 26 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- waterplus 2 tablespoons warm water1 cup · 237g
- oilextra-virgin olive oil5 tbsp · 68g
- yeastinstant or rapid-rise yeast1.1 tsp · 4.7g
- flourplus 2 tablespoons bread flour2 cup · 312g
- saltKosher salt1 tbsp · 18g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced fresh rosemary1 tbsp · 12.5g
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 5.8% 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 76% 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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