Rosemary and Red Onion Focaccia
spicyperspective · food.com · 2010 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 83% hydration: wetter than 88% 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: 83%) · 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
500g
Water
415g
Hydration
83.0%
Salt
1.8%
Yeast
1.68%
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
977g
Process
Bake temp
n/a
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- waterlukewarm water1/4 cup · 59.3g
- yeastdry active yeast2 tsp · 8.4g
- sugarhoney1 tsp · 4.2g
- watercold water1 1/2 cup · 356g
- oilolive oil3 tbsp · 40.8g
- saltsalt1 1/2 tsp · 9g
- flourall-purpose flour4 cup · 500g
- saltsalt and peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesezest of one lemon
- over cheesechopped fresh rosemary2 1/2 tbsp · 31.3g
- over cheesechopped red onions3 tbsp · 37.5g
Keep exploring
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Do something with it
- Scale this doughStart from 83% hydration and 1.8% 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 83% 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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