Olive & rosemary focaccia recipe
Kerrie Sun · taste.com.au · 2009 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- oilm olive oiln/a
- flourplain flour450g
- saltm sea salt flakesn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary leaves30 ml · 30g
- over cheese20 pitted kalamata olives
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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