Focaccia di Recco
seriouseats.com · 2022 · Original
Focaccia di Reccoinferred from the title
DietVegetarian. Not vegan: stracchino cheese.
Against 5,130 pizza recipes
Focaccia di Recco style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.
Focaccia di Recco (Recco, Liguria): two paper-thin unleavened sheets sandwiching crescenza cheese; no yeast
Tradition: 500 to 600°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
300g
Hydration
60.0%
Salt
2.0%
Yeast
n/a
Oil
10.0%
Sauce
n/a
Cheese
400g
Dough weight
875g
Process
Bake temp
550°F / 288°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourbread flour500g
- sugarsugar15g
- saltDiamond Crystal kosher salt10g
- waterwater300g
- oilextra-virgin olive oil50g
- cheese otherStracchino cheese400g
- saltCoarse sea saltn/a
Keep exploring
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Do something with it
- Scale this doughStart from 60% 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 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia di Recco group marked.
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