Focaccia With Fresh Herbs
riffraff · food.com · 1999 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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
550g
Water
178g
Hydration
n/a
Salt
1.1%
Yeast
0.27%
Oil
9.9%
Sauce
n/a
Cheese
n/a
Dough weight
792g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- yeastactive dry yeast1/2 tsp · 1.5g
- sugarsugar1/2 tsp · 2.1g
- waterwater3/4 cup · 178g
- flourflour2 3/4 cup · 550g
- salttable salt1/2 tsp · 3g
- oilextra virgin olive oil4 tbsp · 54.4g
- saltkosher salt or 1/2 teaspoon coarse salt1/2 tsp · 3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh herbs2 tbsp · 3g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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