Focaccia
King Arthur Baking · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 64% hydration: drier than 58% 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: 64%) · 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
357g
Water
227g
Hydration
63.6%
Salt
0.8%
Yeast
1.26%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
619g
Process
Bake temp
425°F / 218°C
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- yeastactive dry yeast or instant yeast1 1/2 tsp · 4.5g
- sugargranulated sugar1/2 tsp · 2.1g
- waterwarm water1 cup · 227g
- salttable salt1/2 tsp · 3g
- flourKing Arthur Whole Wheat Flour1/2 cup · 57g
- flourKing Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- oilextra-virgin olive oil2 tbsp · 25g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 64% hydration and 0.8% 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 64% 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.