How to Make Focaccia
marthastewart.com · 2015 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 79% hydration: wetter than 81% 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: 79%) · 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
750g
Water
593g
Hydration
79.0%
Salt
2.4%
Yeast
n/a
Oil
7.3%
Sauce
n/a
Cheese
n/a
Dough weight
1415g
Process
Bake temp
425°F / 218°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 envelope dry yeastn/a
- sugarPinch of sugarn/a
- waterwarm water2 1/2 cup · 593g
- oilolive oil4 tbsp · 54.4g
- flour6 to 7 cups all-purpose flour6 cup · 750g
- saltcoarse salt1 tbsp · 18g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 79% hydration and 2.4% 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 79% 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.