Sourdough Focaccia With Roasted Garlic & Rosemary
Deborah · italianfoodforever.com · 2025 · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 80%) · 425 to 475°F bake (this recipe: 450°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
400g
Hydration
80.0%
Salt
4.6%
Yeast
n/a
Oil
14.0%
Sauce
n/a
Cheese
n/a
Dough weight
1093g
Process
Bake temp
450°F / 232°C
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
5h
Ingredients (6)
- oilOlive Oil70g
- salt5-10 Grams Flaky Sea Salt10g
- yeastRipe100g
- waterRoom Temperature Water400g
- flourBread Flour500g
- saltSalt13g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Bulb Roasted Garlic
- over cheese1 Sprig Fresh Rosemary
- over cheese2 Roasted Garlic Bulbs
- over cheese1-2 Sprigs Fresh Rosemary
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% hydration and 4.6% 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 80% 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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