Romano's Macaroni Grill Focaccia
Dee514 · food.com · 2002 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: hot milk.
Against 5,130 pizza recipes
Focaccia style, 53% hydration: drier than 86% 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: 53%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
500g
Liquid, as water
264g
Hydration
52.8%
Salt
0.6%
Yeast
2.70%
Oil
24.5%
Sauce
n/a
Cheese
n/a
Dough weight
939g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil9 tbsp · 122g
- flourunsifted all-purpose flour3 cup · 375g
- flourunsifted semolina flour3/4 cup · 125g
- saltsalt1/2 tsp · 3g
- yeastfast-rising active dry yeast1 1/2 tbsp · 13.5g
- dairy doughhot milk1 1/2 cup · 300g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary leaf1 tbsp · 12.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 53% hydration and 0.6% 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 53% 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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