Rosemary Focaccia
tasteofhome.com · 2018 · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 375°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
0.8%
Yeast
0.80%
Oil
14.5%
Sauce
31g
Cheese
n/a
Dough weight
675g
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- oilplus 3 tablespoons olive oil1/4 cup · 54.5g
- yeast1-1/2 teaspoons active dry yeast1 tsp · 3g
- water1-1/2 cups warm water1 cup · 237g
- sugarsugar1/2 tsp · 2.1g
- saltsalt1/2 tsp · 3g
- flour3 to 4 cups all-purpose flour3 cup · 375g
- sauce tomatosnipped fresh rosemary or 2 teaspoons dried rosemary2 tbsp · 30.6g
- saltCoarse saltn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium onions
- over cheeseCornmeal
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 0.8% 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.
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