The Best Rosemary Focaccia Bread
spatchcock · food.com · 2003 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 47%) · 425 to 475°F bake (this recipe: 425°F)
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
178g
Hydration
47.4%
Salt
1.6%
Yeast
1.89%
Oil
21.8%
Sauce
n/a
Cheese
n/a
Dough weight
648g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 package active dry yeast7.1g
- waterwarm water3/4 cup · 178g
- flourunbleached all-purpose flour3 cup · 375g
- saltsalt1 tsp · 6g
- oilolive oil6 tbsp · 81.6g
- saltcoarse saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped fresh rosemary2 tbsp · 25g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 1.6% 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 47% 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.
Or browse all 5130 pizza recipes.