Rustic Sourdough Focaccia With Caramelized Onions
StevenHB · food.com · 2003 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 96% 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: 95%) · 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
375g
Water
356g
Hydration
94.8%
Salt
4.0%
Yeast
n/a
Oil
14.5%
Sauce
n/a
Cheese
n/a
Dough weight
1002g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Cold ferment
4h
Bulk
0h
Ingredients (6)
- yeastyeast1/2 tsp · 2.1g
- flourall-purpose flour3 cup · 375g
- saltcoarse salt1 1/2 tsp · 9g
- yeastsourdough starter1 cup · 200g
- waterwater1 1/2 cup · 356g
- oilolive oil4 tbsp · 54.4g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 1/2 yellow onions
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- Scale this doughStart from 95% hydration and 4.0% 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 95% 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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