No-Knead Focaccia Rolls
budgetbytes.com · 2012 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 96% of the 1,480 doughs that parse.
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: 95%) · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
474g
Hydration
94.8%
Salt
n/a
Yeast
0.16%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
975g
Process
Bake temp
n/a
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- flourall-purpose flour4 cup · 500g
- saltsaltn/a
- yeastinstant yeast1/4 tsp · 0.8g
- waterwater2 cup · 474g
- oilolive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 0.0% 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 95% 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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