Cherry Tomato & Basil Focaccia
Taste of Home · tasteofhome.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: warm 2% milk.
Against 5,130 pizza recipes
Focaccia style, 56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 56%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
625g
Liquid, as water
352g
Hydration
56.3%
Salt
1.9%
Yeast
1.14%
Oil
20.4%
Sauce
490g
Cheese
n/a
Dough weight
1188g
Process
Bake temp
425°F / 218°C
Bake time
15 to 18 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 package active dry yeast7.1g
- dairy doughwarm 2% milk2 cup · 400g
- oilcanola oil1/4 cup · 54.5g
- sugar4-1/2 teaspoons sugar4 tsp · 16.8g
- saltsalt1 tsp · 6g
- flour5 to 5-1/2 cups all-purpose flour5 cup · 625g
- sauce tomatocherry tomatoes2 cup · 490g
- oilolive oil1/3 cup · 72.7g
- saltcoarse salt1 tsp · 6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal2 tbsp · 25g
- post bakethinly sliced fresh basil3 tbsp · 4.5g
- over cheesepepper0.1 tsp · 0.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 56% hydration and 1.9% 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 56% 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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