Focaccia (Blitz Bread)
DeeBee · food.com · 2008 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: vermont cheese sauce mix.
Against 5,130 pizza recipes
Focaccia style, 81% hydration: wetter than 86% 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: 81%) · 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
418g
Water
340g
Hydration
81.3%
Salt
1.8%
Yeast
2.15%
Oil
8.5%
Sauce
28g
Cheese
n/a
Dough weight
810g
Process
Bake temp
n/a
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwarm water1 1/2 cup · 340g
- oilolive oil3 tbsp · 35.4g
- saltsalt1 1/4 tsp · 7.5g
- flourking arthur unbleached all-purpose flour3 1/2 cup · 418g
- yeastinstant yeast1 tbsp · 9g
- sauce tomatovermont cheese sauce mix1/4 cup · 28.3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepizza seasoning
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 81% hydration and 1.8% 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 81% 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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