High Hydration Focaccia
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 390°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
390°F / 199°C
Bake time
35 to 40 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourType 1 flour 3 ¼n/a
- waterWater 1.3 cupsn/a
- saltFine salt 1 ½n/a
- oilExtra virgin olive oil 1 tbspn/a
- yeastFresh brewer's yeast 0.25 oz7.1g
- oilExtra virgin olive oil to tasten/a
- saltSalt to tasten/a
- flourCorn flour to tasten/a
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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