Focaccia Rosemary and Parmesan Cheese Bread
Emma Pham · food.com · 2012 · Original
Focacciainferred from the title
DietVegan. 5 ingredients checked. Reviewed: all plant; no dairy listed.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 96% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 95%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
125g
Water
119g
Hydration
94.8%
Salt
4.8%
Yeast
3.36%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
267g
Process
Bake temp
425°F / 218°C
Bake time
22 min
Oven
home standard
Surface
stone
Ingredients (5)
- waterwarm water1/2 cup · 119g
- yeastyeast1 tsp · 4.2g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- flourunbleached all-purpose flour1 cup · 125g
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Do something with it
- Scale this doughStart from 95% hydration and 4.8% 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 95% 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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