No-Knead Plum Focaccia
marthastewart.com · 2017 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 87% hydration: wetter than 91% 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: 87%) · 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
750g
Water
652g
Hydration
86.9%
Salt
2.4%
Yeast
0.11%
Oil
19.4%
Sauce
n/a
Cheese
n/a
Dough weight
1683g
Process
Bake temp
n/a
Bake time
16 to 18 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourunbleached all-purpose flour6 cup · 750g
- yeastactive dry yeast1/4 tsp · 0.8g
- sugargranulated sugar4 tbsp · 50g
- saltplus ¼ teaspoon kosher salt1 tbsp · 18g
- watercold water2 3/4 cup · 652g
- oilplus 1 tablespoon extra-virgin olive oil2/3 cup · 145g
- sugarpearl sugar1/3 cup · 66.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplus 2 teaspoons fresh thyme leaves1 tbsp · 12.5g
- over cheeseplums2 lb · 907g
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- Scale this doughStart from 87% 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 87% 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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