Basic Potato Focaccia
Pizza Today · pizzatoday.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: nonfat dry milk.
Against 5,130 pizza recipes
Focaccia style, 62% hydration: drier than 70% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 62%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
500g
Liquid, as water
307g
Hydration
61.5%
Salt
3.6%
Yeast
1.42%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
852g
Process
Bake temp
450°F / 232°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- yeast¼ ounce active dry yeast or ½ ounce fresh yeast1/4 oz · 7.1g
- watervery warm water1 1/4 cup · 296g
- sugarsugar1 tsp · 4.2g
- dairy doughnonfat dry milk1 tbsp · 12.5g
- saltsalt1 tbsp · 18g
- flourall-purpose flour4 cup · 500g
- oilolive oil1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼ cup potato buds1/4 cup · 50g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 62% hydration and 3.6% 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 62% 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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