Orange & rosemary focaccia
Valli Little · taste.com.au · 2009 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
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
250g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.80%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
257g
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)
- yeast7g pkt dried yeast7g
- sugarm honeyn/a
- flourstrong white baker's flour250g
- oilextra virgin olive oiln/a
- sauce tomatoarlic clovesn/a
- saltSea saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 orange
- over cheesechopped fresh rosemary leaves40 ml · 40g
- over cheese12 black 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.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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