Focaccia Bread
Amanda Rettke--iambaker.net · iambaker.net · 2020 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 74% 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: 76%) · 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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
0.96%
Oil
24.0%
Sauce
n/a
Cheese
n/a
Dough weight
659g
Process
Bake temp
450°F / 232°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater1 cup · 237g
- sugargranulated sugar2 tbsp · 25g
- yeastactive dry yeast1 tsp · 3g
- oil⅓ cup olive oil1/3 cup · 75g
- saltkosher salt1 tsp · 6g
- flourall-purpose flour2 1/2 cup · 313g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian seasoning1 tbsp · 12.5g
- over cheesegarlic2 tsp · 8.4g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 1.9% 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 76% 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.
Or browse all 5130 pizza recipes.