Focaccia for the Love of It - Longmeadow Farm
Andi Longmeadow Farm · food.com · 2007 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 89% hydration: wetter than 93% 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: 89%) · 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
667g
Water
593g
Hydration
88.9%
Salt
3.6%
Yeast
n/a
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
1367g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- flourunbleached bread flour5 1/4 cup · 667g
- sugarsugar2 tbsp · 25g
- saltkosher salt4 tsp · 24g
- yeast1 package instant yeastn/a
- waterwarm water2 1/2 cup · 593g
- oilolive oil4 tbsp · 54.4g
- sauce tomato1 dash crushed rosemaryn/a
- sauce tomato1 dash crushed thymen/a
- saltcoarse saltn/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 89% 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 89% 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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