Roasted Garlic Focaccia
Deborah · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 74% 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: 76%) · 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
474g
Hydration
75.8%
Salt
n/a
Yeast
n/a
Oil
17.4%
Sauce
n/a
Cheese
n/a
Dough weight
1208g
Process
Bake temp
425°F / 218°C
Bake time
25 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilOlive Oil1/2 cup · 109g
- saltSalt &n/a
- flourAll-purpose Unbleached Flour5 cup · 625g
- yeastInstant Yeastn/a
- oilExtra Virgin Olive Oiln/a
- saltSea Saltn/a
- waterWarm Water2 cup · 474g
- saltCoarse Sea Saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 Medium Whole Heads Of Garlic
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 0.0% 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.