Apple Rosemary Focaccia
Deborah Mele · italianfoodforever.com · 2020 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: grated cheese of choice.
Against 5,130 pizza recipes
Focaccia style, 57% hydration: drier 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: 57%) · 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
625g
Water
356g
Hydration
56.9%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
85g
Dough weight
981g
Process
Bake temp
425°F / 218°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- oilExtra Virgin Olive Oiln/a
- saltCoarse Saltn/a
- sugar2 Medium Applesn/a
- cheese otherGrated Cheese Of Choice3/4 cup · 84.8g
- yeast1 Pkg. Active Dry Yeastn/a
- water1 1/2 to 2 Cups Warm Water1 1/2 cup · 356g
- flourAll-purpose5 cup · 625g
- saltSaltn/a
- oilOlive Oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh Chopped Rosemary
- over cheeseCoarsely Chopped Rosemary
Keep exploring
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- Scale this doughStart from 57% hydration and 0.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 57% sits, and what changes as it goes up or down.
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