Easy Rosemary Focaccia Bread
Honest Cooking · honestcooking.com · 2016 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 43% hydration: drier than 98% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 43%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
416g
Water
178g
Hydration
42.7%
Salt
0.7%
Yeast
1.51%
Oil
6.5%
Sauce
n/a
Cheese
n/a
Dough weight
632g
Process
Bake temp
400°F / 204°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- sugarsugar1/2 tsp · 2.1g
- waterwarm water3/4 cup · 178g
- yeastrapid-rise / fast-acting yeast1 1/2 tsp · 6.3g
- flourstrong bread flour1 3/4 cup · 416g
- saltsalt1/2 tsp · 3g
- oilolive oil2 tbsp · 27.2g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary2 tbsp · 25g
- over cheesebalsamic vinegar
Keep exploring
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Do something with it
- Scale this doughStart from 43% hydration and 0.7% 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 43% 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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