Pesto and Olive Focaccia (Bread Machine)
BakinBaby · food.com · 2008 · Original
Focacciainferred from the title
DietVegetarian. Possibly vegan: two lines could not be resolved (pesto sauce, savory).
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 95% 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: 47%) · 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
381g
Water
178g
Hydration
46.7%
Salt
1.2%
Yeast
0.79%
Oil
14.3%
Sauce
50g
Cheese
n/a
Dough weight
625g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- waterwater3/4 cup · 178g
- oilolive oil1/4 cup · 54.5g
- flourbread flour3 cup · 381g
- sugarsugar1 tsp · 4.2g
- saltsalt3/4 tsp · 4.5g
- yeastactive dry yeast1 tsp · 3g
- sauce tomatopesto sauce1/4 cup · 50g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesavory1 1/2 tsp · 6.3g
- over cheeseripe olives1/4 cup · 50g
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 1.2% 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 47% 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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