Garlic & Olive Focaccia
Pizza Today · pizzatoday.com · Original
Focacciainferred from the title
DietVegetarian. Not vegan: whole eggs.
Against 5,130 pizza recipes
Focaccia style, 45% hydration: drier than 96% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 45%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
5273g
Water
2381g
Hydration
45.2%
Salt
2.7%
Yeast
3.23%
Oil
11.8%
Sauce
n/a
Cheese
n/a
Dough weight
8732g
Process
Bake temp
400°F / 204°C
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastyeast6 oz · 170g
- water1 pound, 8 ounces warm water (120 F)1 lb · 680g
- flour11 pounds, 10 ounces bread flour11 lb · 5273g
- water3 pounds, 12 ounces water (var.)3 lb · 1701g
- oil1 pound, 6 ounces olive oil1 lb · 624g
- sugarsugar5 oz · 142g
- saltsalt5 oz · 142g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 pound, 8 ounces whole eggs1 lb · 680g
- over cheese2 pounds, 2 ounces chopped garlic2 lb · 964g
- over cheese2 pounds, 2 ounces chopped ripe olives2 lb · 964g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 45% hydration and 2.7% 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 45% 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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