Italian Focaccia Bread Recipe
billyparisi.com · 2023 · Original
Focacciainferred from the title
DietVegetarian. Possibly vegan: one line could not be resolved (barley malt syrup or honey).
Against 5,130 pizza recipes
Focaccia style, 59% hydration: drier than 78% 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: 59%) · 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
510g
Water
300g
Hydration
58.8%
Salt
3.1%
Yeast
0.78%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
871g
Process
Bake temp
450°F / 232°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- water1 1/4 cups of luke-warm water280g
- yeast3/4 teaspoon yeast4g
- flour3 cups bread flour510g
- salt3/4 teaspoon sea salt6g
- sugar1 teaspoon barley malt syrup or honey6g
- oil2 tablespoons good extra virgin olive oil + more for the pan25g
- oil1 tablespoon olive oil10g
- water2 tablespoons lukewarm water20g
- salt1 teaspoon sea salt10g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 59% hydration and 3.1% 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 59% 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.
Or browse all 5130 pizza recipes.