Focaccia col Formaggio
foodandwine.com · 2019 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: stracchino cheese.
Against 5,130 pizza recipes
Focaccia style, 60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 60%) · 425 to 475°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
198g
Water
119g
Hydration
59.7%
Salt
3.8%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
170g
Dough weight
420g
Process
Bake temp
500°F / 260°C
Bake time
12 to 14 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourItalian-style 00 flour1 3/4 cup · 198g
- waterwater1/2 cup · 119g
- oilextra-virgin olive oil7 tbsp · 95.2g
- saltsea salt1 1/4 tsp · 7.5g
- cheese otherstracchino cheese6 oz · 170g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 3.8% 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 60% 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.