Focaccia Bread Recipe
thespruceeats.com · 2021 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 80%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
3.6%
Yeast
1.36%
Oil
19.0%
Sauce
n/a
Cheese
n/a
Dough weight
1028g
Process
Bake temp
425°F / 218°C
Bake time
20 to 24 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- waterwarm water1 3/4 oz · 400g
- sugarhoney2 tsp · 8.4g
- yeastinstant yeast2 1/4 tsp · 6.8g
- flourall-purpose flour4 cup · 500g
- saltfine salt1 1/2 tsp · 9g
- oilextra-virgin olive oil7 tbsp · 95.2g
- saltflaky sea salt1 1/2 tsp · 9g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 to 2 teaspoons chopped fresh rosemary1 tsp · 4.2g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% hydration and 3.6% 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 80% 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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