Cornbread Focaccia
gailanng · food.com · 2009 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: shredded parmesan cheese.
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
250g
Water
237g
Hydration
94.8%
Salt
3.6%
Yeast
2.84%
Oil
16.3%
Sauce
411g
Cheese
38g
Dough weight
544g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 envelope fast rise yeast7.1g
- waterwarm water1 cup · 237g
- sugar1 tablelspoon sugarn/a
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
- sauce tomato1 can fire-roasted diced tomatoes411g
- cheese othershredded parmesan cheese1/3 cup · 37.7g
- saltkosher salt1/2 tsp · 3g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplain yellow cornmeal1/2 cup · 100g
- over cheesechopped fresh rosemary1 tbsp · 12.5g
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesearlic clove
- over cheesefresh ground pepper1/4 tsp · 1.1g
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 3.6% 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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