Focaccia With Artichokes & Olives
Deborah · italianfoodforever.com · 2024 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 86% hydration: wetter than 91% 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: 86%) · 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
688g
Water
593g
Hydration
86.2%
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1280g
Process
Bake temp
425°F / 218°C
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Ingredients (6)
- saltCoarse Sea Saltn/a
- oilExtra Virgin Olive Oiln/a
- flourAll-purpose Flour5 1/2 cup · 688g
- saltSea Saltn/a
- yeastActive Dry Yeastn/a
- waterWarm Water2 1/2 cup · 593g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseChopped Pitted Kalamata Olives1/2 cup · 100g
- over cheeseFrozen Artichoke Pieces1 1/2 cup · 300g
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 86% 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 86% 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.