Onion Herb Focaccia Bread
Enjolinfam · food.com · 2007 · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 49% hydration: drier than 90% 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: 49%) · 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
600g
Water
296g
Hydration
49.4%
Salt
0.5%
Yeast
1.50%
Oil
6.8%
Sauce
n/a
Cheese
n/a
Dough weight
962g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0.6666666666666666h
Ingredients (6)
- yeastactive dry yeast1 tbsp · 9g
- waterwarm water1 1/4 cup · 296g
- oilolive oil3 tbsp · 40.8g
- flourunbleached white flour3 cup · 600g
- saltsalt1/2 tsp · 3g
- sugarsugar1 tbsp · 12.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium red onion
- over cheeserosemary1/2 tsp · 2.1g
- over cheesethyme leaves1/2 tsp · 2.1g
- over cheeseoregano leaves1/4 tsp · 0.1g
Keep exploring
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Do something with it
- Scale this doughStart from 49% hydration and 0.5% 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 49% 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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