No Fuss Focaccia
hn2978 · food.com · 2009 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 81% hydration: wetter than 85% 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: 81%) · 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
438g
Water
356g
Hydration
81.3%
Salt
1.7%
Yeast
2.06%
Oil
9.3%
Sauce
n/a
Cheese
n/a
Dough weight
850g
Process
Bake temp
n/a
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- waterwarm water1 1/2 cup · 356g
- oilolive oil3 tbsp · 40.8g
- saltsalt1 1/4 tsp · 7.5g
- flourunbleached all-purpose flour3 1/2 cup · 438g
- yeastinstant yeast or 2 packets active dry yeast1 tbsp · 9g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseitalian seasoning or dried herbs
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 81% hydration and 1.7% 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 81% 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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