Focaccia Barese
Vincenzo's Plate · vincenzosplate.com · 2020 · Original
Focaccia Bareseinferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia Barese style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
Focaccia Barese (Bari, Puglia): round Pugliese focaccia with boiled potato in the dough, cherry tomatoes and olives pressed in
Tradition: 70 to 85% hydration (this recipe: 70%) · 450 to 500°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
2000g
Water
1400g
Hydration
70.0%
Salt
3.0%
Yeast
0.50%
Oil
2.0%
Sauce
200g
Cheese
n/a
Dough weight
3510g
Process
Bake temp
482°F / 250°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterWater1.4 kg · 1400g
- flour00 Le 5 Stagioni Flour1.6 kg · 1600g
- flourLe 5 Stagioni Mora Integrale Flour400g
- saltSalt60g
- oilExtra virgin olive oil40g
- yeastFresh yeast10g
- sauce tomatoCherry tomatoes200g
- saltSprinkle of sea saltn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDried oregano
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 70% hydration and 3.0% 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 Barese group marked.
Or browse all 5130 pizza recipes.