Focaccia Bread
Chef Glaucia · food.com · 2007 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: parmesan cheese, dry milk.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 77% 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: 76%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
381g
Liquid, as water
289g
Hydration
75.9%
Salt
1.6%
Yeast
2.36%
Oil
7.1%
Sauce
n/a
Cheese
38g
Dough weight
728g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwater1 cup · 237g
- flourbread flour3 cup · 381g
- cheese otherparmesan cheese1/3 cup · 37.7g
- saltsalt1 tsp · 6g
- dairy doughdry milk2 tbsp · 25g
- oilolive oil2 tbsp · 27.2g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1 tbsp · 9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil2 tsp · 1g
- over cheese3 large garlic cloves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 1.6% 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 76% 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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