Traditional Focaccia Recipe
vincenzosplate.com · 2026 · 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 430°F, hotter than 55% 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: 430°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
3.4%
Yeast
2.00%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
569g
Process
Bake temp
430°F / 221°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flour/ 12.3oz 00 flour350g
- water/6.8fl oz cold tap/filtered water200 ml · 200g
- yeast/ 0.25oz dry yeast7g
- saltof salt2 tsp · 12g
- oilExtra Virgin Olive Oiln/a
- sugarhoneyn/a
- saltSea saltn/a
Keep exploring
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Do something with it
- Scale this doughStart from 57% hydration and 3.4% 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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