Focaccia Pugliese (focaccia with potato)
Maurizio Leo · theperfectloaf.com · 2022 · Original
Focacciainferred from the title
DietVegan. 12 ingredients checked. Reviewed: flour, water, starter, oil, tomatoes, potato.
Against 5,130 pizza recipes
Focaccia style, 73% hydration: wetter than 67% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% 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: 73%) · 425 to 475°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
660g
Water
482g
Hydration
73.0%
Salt
2.4%
Yeast
1.82%
Oil
5.0%
Sauce
n/a
Cheese
n/a
Dough weight
1203g
Process
Bake temp
350°F / 177°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastripe sourdough starter12g
- flourhigh-protein white flour469g
- flourdurum flour132g
- oilextra-virgin olive oil33g
- waterwater423g
- saltfine sea salt13g
- sauce tomato2 peeled plum tomatoesn/a
- salt½ teaspoon fine sea salt1/2 tsp · 3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserusset potato198g
- over cheeseripe levain130g
- over cheese½ teaspoon dried oregano1/2 tsp · 0.3g
- over cheese1 sprig of fresh rosemary
Keep exploring
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Do something with it
- Scale this doughStart from 73% 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 73% 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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