Focaccia with Mixed Herbs
Dancer · food.com · 1999 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 67% hydration: drier than 51% 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: 67%) · 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
445g
Water
296g
Hydration
66.7%
Salt
0.7%
Yeast
1.60%
Oil
12.2%
Sauce
n/a
Cheese
n/a
Dough weight
806g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeast1 package active dry yeast7.1g
- sugarunbleached cane sugar1/4 tsp · 1.1g
- waterwater1 1/4 cup · 296g
- flourunbleached flour or 3 1/2 cups bread flour3 1/2 cup · 445g
- saltsalt1/2 tsp · 3g
- oilolive oil4 tbsp · 54.4g
- sauce tomatoto taste red pepper flakesn/a
- saltsalt & peppern/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseto taste mixed herbs
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- Scale this doughStart from 67% hydration and 0.7% 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 67% 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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