Rosemary Focaccia Bread
Kim D. · food.com · 2004 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 68% hydration: wetter than 51% 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: 68%) · 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
699g
Water
474g
Hydration
67.9%
Salt
2.1%
Yeast
1.02%
Oil
7.8%
Sauce
n/a
Cheese
n/a
Dough weight
1249g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
0.5h
Ingredients (6)
- flourunsifted bread flour5 1/2 cup · 699g
- yeast1 package fast rising yeast7.1g
- saltsalt1 1/2 tsp · 9g
- waterwarm water2 cup · 474g
- oilolive oil4 tbsp · 54.4g
- saltkosher salt or 1 teaspoon sea salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary2 tbsp · 25g
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- See what hydration doesWhere 68% sits, and what changes as it goes up or down.
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