Focaccia
onceuponachef.com · 2019 · Original
Focacciainferred from the title
DietVegan. 7 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 66% hydration: drier than 52% 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: 66%) · 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
625g
Water
415g
Hydration
66.4%
Salt
2.9%
Yeast
n/a
Oil
26.2%
Sauce
n/a
Cheese
n/a
Dough weight
1234g
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose flour5 cup · 625g
- sugarsugar1 tbsp · 12.5g
- yeast1 packet instant/rapid-rise yeast )n/a
- salt+ ¾ teaspoon kosher salt1 tbsp · 18g
- waterwarm water1 3/4 cup · 415g
- oil¾ cup extra virgin olive oil3/4 cup · 164g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped fresh rosemary1 tbsp · 12.5g
Keep exploring
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Do something with it
- Scale this doughStart from 66% hydration and 2.9% 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 66% 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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