Spelt-Grain Focaccia Bread
Honest Cooking · honestcooking.com · 2016 · Original
Focacciainferred from the title
DietPossibly vegetarian: one line could not be resolved (toppings of your choice). Reviewed: honey; 'toppings of your choice' unresolved.
Against 5,130 pizza recipes
Focaccia style, 59% hydration: drier than 77% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 59%) · 425 to 475°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
237g
Hydration
59.3%
Salt
1.1%
Yeast
1.75%
Oil
3.4%
Sauce
n/a
Cheese
n/a
Dough weight
675g
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- flourspelt flour2 cup · 400g
- yeastOne envelope7g
- waterwarm water1 cup · 237g
- sugarhoney1 tbsp · 12.5g
- oilextra-virgin olive oil1 tbsp · 13.6g
- saltsalt3/4 tsp · 4.5g
- saltToppings of your choicen/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 59% hydration and 1.1% 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 59% 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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