Kenny Rankin's rosemary focaccia
Kenny Rankin · jamieoliver.com · 2016 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 53% hydration: drier than 87% of the 1,480 doughs that parse.
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: 53%) · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
950g
Water
500g
Hydration
52.6%
Salt
n/a
Yeast
1.58%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1465g
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourstrong bread flour650g
- flourItalian 00 flour300g
- watertepid water500g
- yeastfresh yeast or 7g sachet of dried yeast15g
- oilextra virgin olive oiln/a
- oilolive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesea small handful of rosemary sprigs
- over cheesebalsamic vinegar
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 53% 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 53% 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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