Tomato Focaccia
tasteofhome.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: shredded part-skim mozzarella cheese, grated parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 95% hydration: wetter than 96% of the 1,480 doughs that parse.
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: 95%) · 425 to 475°F bake
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
237g
Hydration
94.8%
Salt
2.4%
Yeast
2.84%
Oil
10.9%
Sauce
n/a
Cheese
28g
Dough weight
532g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeast1 package active dry yeast7.1g
- waterwarm water1 cup · 237g
- oilolive oil2 tbsp · 27.2g
- salt1-1/2 teaspoons salt1 tsp · 6g
- sugarsugar1 tsp · 4.2g
- sauce tomatoeach dried oregano1 tsp
- flour2 to 2-1/2 cups all-purpose flour2 cup · 250g
- sauce tomato2 plum tomatoesn/a
- cheese mozzarellashredded part-skim mozzarella cheese1/4 cup · 28.3g
- cheese othergrated Parmesan cheese1 tbsp
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1 tsp · 4.2g
- over cheesedried basil1/2 tsp · 0.3g
- over cheeseDash pepper
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 95% hydration and 2.4% 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 95% 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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