Quick focaccia
Alison Turner · taste.com.au · 2009 · Original
Focacciainferred from the title
DietVegan. 5 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: 356°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.70%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1007g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
356°F / 180°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourplain flour1000 ml · 1000g
- yeast7g sachet dried yeast7g
- oilm olive oiln/a
- water1-62.50 gm lukewarm watern/a
- saltSalt flakesn/a
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 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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