Red Onion, Garlic and Rosemary Focaccia
Boo L · food.com · 2009 · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 64% hydration: drier than 57% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
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: 64%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
350g
Water
225g
Hydration
64.3%
Salt
5.6%
Yeast
2.00%
Oil
13.6%
Sauce
n/a
Cheese
n/a
Dough weight
650g
Process
Bake temp
400°F / 204°C
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourstrong white flour350g
- saltsalt1/4 tsp · 1.5g
- sugarsugar1/4 tsp · 1.1g
- yeastdried yeast7 ml · 7g
- oilolive oil2 tbsp · 27.2g
- waterwarm water225 ml · 225g
- saltcoarse salt1 tbsp · 18g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red onion
- over cheesegarlic2 tsp · 8.4g
- over cheesedried rosemary2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 64% hydration and 5.6% 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 64% 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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