Sourdough Focaccia
Amanda Rettke--iambaker.net · iambaker.net · 2023 · Original
Focacciainferred from the title
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 85% hydration: wetter than 90% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 85%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
625g
Water
533g
Hydration
85.3%
Salt
2.9%
Yeast
n/a
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
1336g
Process
Bake temp
450°F / 232°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour5 cup · 625g
- waterwater2 1/4 cup · 533g
- yeast⅓ cup active sourdough starter1/3 cup · 92g
- saltkosher salt3 tsp · 18g
- oilextra virgin olive oil5 tbsp · 68g
Keep exploring
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Do something with it
- Scale this doughStart from 85% hydration and 2.9% 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 85% 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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