Parmesan Focaccia
Galley Wench · food.com · 2007 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: grated parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 54% hydration: drier than 84% 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: 54%) · 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
237g
Hydration
54.2%
Salt
1.7%
Yeast
1.03%
Oil
12.4%
Sauce
n/a
Cheese
75g
Dough weight
741g
Process
Bake temp
n/a
Bake time
23 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastinstant yeast1 1/2 tsp · 4.5g
- flourunbleached all-purpose flour3 1/2 cup · 438g
- waterwater1 cup · 237g
- oilextra virgin olive oil2 tbsp · 27.2g
- salttable salt1 1/4 tsp · 7.5g
- cheese othergrated parmesan cheese2/3 cup · 75.3g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium baking potato
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 54% 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 54% 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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