Homemade Focaccia Pugliese
anitalianinmykitchen.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 43% hydration: drier than 97% 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: 43%) · 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
550g
Water
237g
Hydration
43.1%
Salt
2.7%
Yeast
0.76%
Oil
7.4%
Sauce
n/a
Cheese
n/a
Dough weight
849g
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (9)
- sugar½ teaspoon honey1/2 tsp · 2.1g
- waterlukewarm water1 cup · 237g
- yeastyeast1 tsp · 4.2g
- flourall purpose flour2 3/4 cup · 550g
- saltsalt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- sauce tomatorape or cherry tomatoes )n/a
- oil2-3 tablespoons olive oil2 tbsp · 27.2g
- salt½-1 tablespoon coarse salt1/2 tbsp · 9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese10 black olives )
- over cheeseoregano1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 43% hydration and 2.7% 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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