Focaccia
tasteofhome.com · 2021 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 63% hydration: drier than 59% 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: 63%) · 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.
Flour
375g
Water
237g
Hydration
63.2%
Salt
2.8%
Yeast
1.89%
Oil
14.5%
Sauce
n/a
Cheese
n/a
Dough weight
697g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1 package active dry yeast7.1g
- water1-1/4 cups warm water1 cup · 237g
- sugarhoney1 tbsp · 12.5g
- flourall-purpose flour3 cup · 375g
- oilplus 3 tablespoons olive oil1/4 cup · 54.5g
- saltkosher salt3/4 tsp · 4.5g
- saltflaky sea salt1 tsp · 6g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 2.8% 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 63% 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.
Or browse all 5130 pizza recipes.