Parmesan Sage Focaccia
Deborah · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: grated parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 71% hydration: wetter than 61% 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: 71%) · 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
500g
Water
356g
Hydration
71.1%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
170g
Dough weight
856g
Process
Bake temp
425°F / 218°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- yeastInstant Dry Yeastn/a
- waterWarm Water1 1/2 cup · 356g
- flour4 - 4 1/2 Cups All-purpose4 cup · 500g
- saltSaltn/a
- oilOlive Oiln/a
- cheese otherGrated Parmesan Cheese1 1/2 cup · 170g
- saltCoarse Saltn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCoarse Cracked Black Pepper
- over cheeseFresh Sage Leaves
Keep exploring
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Do something with it
- Scale this doughStart from 71% 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 71% 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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