A Simple Sourdough Focaccia
Maurizio Leo · theperfectloaf.com · 2018 · Original
Focacciainferred from the title
DietVegan. 6 ingredients checked. Reviewed: flour, oil, water, salt, starter.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 78% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 76%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
604g
Water
459g
Hydration
76.0%
Salt
1.8%
Yeast
n/a
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
1201g
Process
Bake temp
450°F / 232°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose flour423g
- flourhigh-protein bread flour181g
- oilextra virgin olive oil12g
- waterwater459g
- saltsalt11g
- yeastripe sourdough starter115g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 1.8% 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 76% 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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