Sun-Dried Tomato & Black Olive Focaccia
Deborah Mele · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 79% hydration: wetter than 81% 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: 79%) · 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
750g
Water
593g
Hydration
79.0%
Salt
n/a
Yeast
n/a
Oil
29.1%
Sauce
n/a
Cheese
n/a
Dough weight
1561g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourAll-purpose Unbleached Flour6 cup · 750g
- yeastInstant Active Dry Yeastn/a
- oil2 – 3 Tablespoons Extra Virgin Olive Oiln/a
- saltSaltn/a
- oilSun-Dried Tomatoes Packed In Oil3/4 cup · 164g
- water2 1/2+ Cups Warm Water2 1/2 cup · 593g
- oilOlive Oil1/4 cup · 54.5g
- saltCoarse Sea Saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePitted Kalamata Olives1 cup · 200g
Keep exploring
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- Scale this doughStart from 79% hydration and 0.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 79% 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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