Italian Focaccia Bread Recipe
anitalianinmykitchen.com · 2021 · Original
Focacciainferred from the title
DietVegetarian. Possibly vegan: one line could not be resolved (honey or sugar alternative).
Against 5,130 pizza recipes
Focaccia style, 43% hydration: drier than 97% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 43%) · 425 to 475°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
237g
Hydration
43.1%
Salt
4.4%
Yeast
0.55%
Oil
7.4%
Sauce
n/a
Cheese
n/a
Dough weight
857g
Process
Bake temp
392°F / 200°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- sugar½ teaspoon honey or granulated sugar1/2 tsp · 2.1g
- waterwater1 cup · 237g
- yeastactive dry yeast1 tsp · 3g
- flourall purpose flour2 3/4 cup · 550g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- saltcoarse salt1 tbsp · 18g
- oil2-3 tablespoons olive oil2 tbsp · 27.2g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 sprigs fresh rosemary
Keep exploring
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Do something with it
- Scale this doughStart from 43% hydration and 4.4% 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 43% 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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