Sun-Dried Tomato and Basil Focaccia
Chef mariajane · food.com · 2009 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 75% hydration: wetter than 71% 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: 75%) · 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
318g
Water
237g
Hydration
74.7%
Salt
3.8%
Yeast
0.94%
Oil
28.6%
Sauce
184g
Cheese
n/a
Dough weight
677g
Process
Bake temp
n/a
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (11)
- sugargranulated sugar1 tsp · 4.2g
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast1 tsp · 3g
- oilolive oil2 tbsp · 27.2g
- sugarhoney1 tbsp · 12.5g
- saltsalt1 tsp · 6g
- flourbread flour2 1/2 cup · 318g
- sauce tomatosun-dried tomato3/4 cup · 184g
- oilsliced sun-dried tomato1/4 cup · 54.5g
- oilextra virgin olive oil2 tsp · 9g
- saltcoarse salt1 tsp · 6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tbsp · 25g
- over cheesedried basil2 tsp · 1g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 3.8% 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 75% 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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