Focaccia Bread
Vincenzo's Plate · vincenzosplate.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, 57% hydration: drier than 80% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 57%) · 425 to 475°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
350g
Water
200g
Hydration
57.1%
Salt
2.9%
Yeast
2.00%
Oil
7.8%
Sauce
n/a
Cheese
n/a
Dough weight
598g
Process
Bake temp
428°F / 220°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- oilExtra virgin Olive Oil2 tbsp · 27.2g
- waterWater200 ml · 200g
- flourPlain flour350g
- yeast1 satchel Dry yeast7g
- sugarHoney1 tsp · 4.2g
- saltRock saltn/a
- saltTable Salt10g
Keep exploring
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Do something with it
- Scale this doughStart from 57% hydration and 2.9% 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 57% 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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