Focaccia
Loves2Teach · food.com · 2004 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 46% hydration: drier 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: 46%) · 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
650g
Water
296g
Hydration
45.6%
Salt
0.9%
Yeast
3.85%
Oil
6.3%
Sauce
n/a
Cheese
n/a
Dough weight
1018g
Process
Bake temp
n/a
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- flourunbleached flour3 1/4 cup · 650g
- yeastfast rising yeast2 tbsp · 25g
- saltsalt1 tsp · 6g
- oilextra virgin olive oil3 tbsp · 40.8g
- waterwarm water1 1/4 cup · 296g
- saltsea saltn/a
Keep exploring
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Do something with it
- Scale this doughStart from 46% hydration and 0.9% 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 46% 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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