Homemade Focaccia
seriouseats.com · 2020 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 80%) · 425 to 475°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
2.0%
Yeast
0.80%
Oil
13.6%
Sauce
n/a
Cheese
n/a
Dough weight
982g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourbread or all-purpose flour500g
- saltDiamond Crystal kosher salt10g
- yeastinstant dry yeast4g
- waterroom temperature water400g
- oilextra-virgin olive oil68g
- saltCoarse sea saltn/a
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 2.0% 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 80% 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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