Golden Focaccia
PJ Hamel · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 63% hydration: drier than 65% 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: 63%) · 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
360g
Water
226g
Hydration
62.8%
Salt
2.2%
Yeast
1.94%
Oil
6.9%
Sauce
n/a
Cheese
n/a
Dough weight
626g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- waterwater1/2 cup · 113g
- yeastinstant yeast or 1/6 teaspoon active dry yeast0.1 tsp · 0.2g
- yeastinstant yeast or active dry yeast2 1/4 tsp · 6.8g
- flourKing Arthur Unbleached All-Purpose Flour2 cup · 240g
- salttable salt1 1/4 tsp · 8g
- oilolive oil2 tbsp · 25g
- saltcoarse salt or kosher saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseall of the preferment
- over cheeserosemary
- over cheesecoarsely ground black pepper
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.2% 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 63% 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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