Soft & Bubbly Sourdough Focaccia Bread
Heartbeet Kitchen · heartbeetkitchen.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: melted butter.
Against 5,130 pizza recipes
Focaccia style, 74% hydration: wetter than 68% 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: 74%) · 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
475g
Water
350g
Hydration
73.7%
Salt
2.1%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
835g
Process
Bake temp
425°F / 218°C
Bake time
15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (5)
- waterslightly warmer than room temp water350g
- flourall-purpose flour175g
- flourbread flour300g
- saltfine sea salt10g
- oilolive oiln/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese[active starter] at its peak - NOT discard115g
- over cheesemelted butter2 tbsp · 28.4g
- over cheese2 cloves garlic
- over cheesedried oregano2 tsp · 1g
Keep exploring
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Do something with it
- Scale this doughStart from 74% hydration and 2.1% 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 74% 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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