Lievito Madre Focaccia
anitalianinmykitchen.com · 2020 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 70%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
175g
Hydration
70.0%
Salt
4.8%
Yeast
n/a
Oil
26.3%
Sauce
n/a
Cheese
n/a
Dough weight
585g
Process
Bake temp
400°F / 204°C
Bake time
20 to 30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeastLievito Madre80g
- waterlukewarm water175g
- sugar½ teaspoon honey1/2 tsp · 2.1g
- flourall purpose or bread flour250g
- oilolive oil25g
- saltsalt1 tsp · 6g
- salt1-2 teaspoons rock salt1 tsp · 6g
- oil3-4 tablespoons olive oil3 tbsp · 40.8g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1-2 sprigs rosemary
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 4.8% 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 70% 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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