Rosemary and Grape Focaccia
Susan Reid · kingarthurbaking.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: egg.
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 95% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 47%) · 425 to 475°F bake (this recipe: 375°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
170g
Hydration
47.2%
Salt
2.2%
Yeast
1.67%
Oil
20.8%
Sauce
n/a
Cheese
n/a
Dough weight
644g
Process
Bake temp
375°F / 191°C
Bake time
23 to 27 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- oilolive oil1/4 cup · 50g
- waterwater3/4 cup · 170g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- sugargranulated sugar2 tbsp · 25g
- egg dough1 large eggn/a
- salttable salt1 1/4 tsp · 8g
- flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserosemary2 tsp · 8.4g
- over cheeseseedless red grapes1 1/4 lb · 567g
- post bakefresh rosemary sprigs
Keep exploring
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Do something with it
- Scale this doughStart from 47% 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 47% 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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