Black Pepper Focaccia Recipe
thespruceeats.com · 2022 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 63% hydration: drier than 65% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
378g
Water
237g
Hydration
62.7%
Salt
3.2%
Yeast
n/a
Oil
14.4%
Sauce
n/a
Cheese
n/a
Dough weight
690g
Process
Bake temp
400°F / 204°C
Bake time
20 to 30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- waterwarm water1 cup · 237g
- sugarhoney2 tsp · 8.4g
- yeast1 package active dry yeastn/a
- flourall-purpose flour2 cup · 250g
- flourwhole wheat flour1 cup · 128g
- saltflaky salt2 tsp · 12g
- oil¼-½ cup good quality olive oil1/4 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefreshly cracked black pepper1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 63% hydration and 3.2% 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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