Focaccia (Using Bread Machine for the Dough)
Karin... · food.com · 2002 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 93% hydration: wetter than 95% 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: 93%) · 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
381g
Water
356g
Hydration
93.3%
Salt
1.6%
Yeast
2.20%
Oil
3.6%
Sauce
n/a
Cheese
n/a
Dough weight
777g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdried yeast2 tsp · 8.4g
- flourbread flour3 cup · 381g
- saltsalt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- oiloil1 tbsp · 13.6g
- waterwater1 1/2 cup · 356g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserosemary1 tsp · 4.2g
- over cheeseoregano1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 93% 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 93% 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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