Easy No-Knead Olive-Rosemary Focaccia With Pistachios
seriouseats.com · 2015 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 65% hydration: drier than 55% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 65%) · 425 to 475°F bake (this recipe: 550°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
325g
Hydration
65.0%
Salt
3.0%
Yeast
0.80%
Oil
10.9%
Sauce
n/a
Cheese
n/a
Dough weight
899g
Process
Bake temp
550°F / 288°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose or bread flour500g
- saltkosher salt15g
- yeastinstant yeast4g
- waterwater325g
- oilextra-virgin olive oil1/4 cup · 54.5g
- saltCoarse sea saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepitted green olives4 oz · 113g
- over cheeseroasted pistachios1/4 cup · 38g
- over cheesefresh rosemary leaves2 tbsp · 3g
Keep exploring
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Do something with it
- Scale this doughStart from 65% hydration and 3.0% 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 65% 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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