Best Ever Focaccia
Demelza · food.com · 2011 · Original
Focacciainferred from the title
DietVegan. 11 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 51% hydration: drier than 88% 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: 51%) · 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
700g
Water
356g
Hydration
50.8%
Salt
0.2%
Yeast
0.86%
Oil
4.5%
Sauce
n/a
Cheese
n/a
Dough weight
1103g
Process
Bake temp
n/a
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- waterwarm water1 1/2 cup · 356g
- yeastinstant yeast2 tsp · 6g
- sugarsugar2 tsp · 8.4g
- oilolive oil2 tbsp · 27.2g
- saltsalt1/4 tsp · 1.5g
- flourflour3 1/2 cup · 700g
- saltcoarse saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesedried thyme
- over cheesedried oregano
- over cheesedried basil
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 51% hydration and 0.2% 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 51% 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.