Fugazza (Argentinian Focaccia) Recipe
thespruceeats.com · 2012 · Original
Focacciaas labeled by the source
DietVegetarian. Not vegan: optional: 5 ounces mozzarella cheese, optional: 1/4 cup grated parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 70% hydration: wetter than 54% 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: 70%) · 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
339g
Water
237g
Hydration
70.0%
Salt
3.5%
Yeast
2.48%
Oil
0%
Sauce
n/a
Cheese
142g
Dough weight
736g
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterof warm water1 cup · 237g
- sugarsugar1 tsp · 4.2g
- yeastyeast2 tsp · 8.4g
- flourbread flour2 2/3 cup · 339g
- oilolive oil10 tbsp · 136g
- saltkosher salt2 tsp · 12g
- cheese mozzarellaOptional: 5 ounces mozzarella cheese142g
- cheese otherOptional: 1/4 cup grated Parmesan cheesen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large white onion
- over cheese2 to 3 teaspoons dried oregano2 tsp · 1g
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Do something with it
- Scale this doughStart from 70% hydration and 3.5% 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 70% 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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