Sourdough Focaccia (Yeast Version too)
Breadtopia · breadtopia.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 75% hydration: wetter than 70% 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: 75%) · 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
1020g
Water
760g
Hydration
74.5%
Salt
1.1%
Yeast
n/a
Oil
1.3%
Sauce
n/a
Cheese
n/a
Dough weight
1964g
Process
Bake temp
450°F / 232°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
5h
Ingredients (10)
- yeastsourdough starter143g
- sugarhoney15g
- oilolive oil13g
- saltsalt11g
- yeastYeast Focaccian/a
- flourbread flour435g
- flourmilled white Sonora wheat berries or Kamut wheat berries110g
- waterwater415g
- yeastinstant yeast1.8g
- saltAdditional salt for the top of the doughn/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 75% hydration and 1.1% 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 75% 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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