Focaccia messinese, la ricetta per ottenere un impasto morbido e fragrante
Dissapore · dissapore.com · 2023 · Original
Focacciainferred from the title
DietNot vegetarian: filetto acciughe. Reviewed: strutto (lard); acciughe; toma.
Against 5,130 pizza recipes
Focaccia style, 63% hydration: drier than 65% 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: 63%) · 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
480g
Water
300g
Hydration
62.5%
Salt
2.1%
Yeast
3.13%
Oil
11.3%
Sauce
n/a
Cheese
n/a
Dough weight
859g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourFarina350g
- flourSemola130g
- waterAcqua300 ml · 300g
- saltSale10g
- yeastLievito15g
- oil4 Cucchiai Olio4 tbsp · 54.4g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseStrutto40g
- over cheese12 Filetto acciughe
- over cheeseToma250g
- over cheesePomodori300g
- over cheeseScarola200g
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 63% hydration and 2.1% 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 63% 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.