Focaccia Genoese
COOKGIRl · food.com · 2011 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 55% hydration: drier than 83% 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: 55%) · 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
500g
Water
277g
Hydration
55.3%
Salt
2.4%
Yeast
1.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
869g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastactive dry yeast2 1/2 tsp · 7.5g
- waterwarm water2/3 cup · 158g
- waterwater1/2 cup · 119g
- oilextra-virgin olive oil1/3 cup · 72.7g
- flourunbleached flour2 1/2 cup · 360g
- saltcoarse salt2 tsp · 12g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedry white wine1/3 cup · 66.7g
Keep exploring
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Do something with it
- Scale this doughStart from 55% hydration and 2.4% 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 55% 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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