No Knead Focaccia Bread
vincenzosplate.com · 2024 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: stracciatella cheese.
Against 5,130 pizza recipes
Focaccia style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 410°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: 410°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
540g
Water
430g
Hydration
79.6%
Salt
2.0%
Yeast
1.30%
Oil
7.8%
Sauce
n/a
Cheese
250g
Dough weight
1060g
Process
Bake temp
410°F / 210°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- water/15oz cool water430g
- yeast7g /0.2oz dry yeast7g
- flour/19oz plain flour540g
- salt/0.3oz sea salt11g
- oil/0/4oz Extra Virgin Olive Oil12g
- oil/1oz Extra Virgin Olive Oil30g
- sugar/1oz raw sugar30g
- cheese other/8.8oz Stracciatella cheese250g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 sprigs of rosemary
- over cheese/10.5oz red seedless grapes300g
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 2.0% 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 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.
Or browse all 5130 pizza recipes.