Focaccia · focaccia
One-Pan Tomato Focaccia - 475 g Experiment
- True hydration
- 77.8%
- Salt
- 1.8%
- Inoculation
- 22.2%
- Total flour
- 255 g
- Total dough
- 475 g
Formula
| Ingredient | Grams | Baker’s % | Notes |
|---|---|---|---|
| Bread flour | 227 | 88.9% | Plus 28.35 g flour in starter |
| 100% hydration starter | 57 | 22.2% | Leonardough, near a strong peak |
| Water | 170 | 66.7% | 77.8% true total hydration |
| Salt | 4.5 | 1.8% | |
| Olive oil in dough | 17 | 6.7% | |
| Pan and top oil | not recovered | not recovered | No weight recorded. A thin film, no pools |
| Drained fire-roasted tomatoes | not recovered | not recovered | 60-90 g per pan proposed, not yet measured on a bake |
| Calabrian oregano, cracked pepper, kosher salt | not recovered | not recovered | To taste. Roughly 1-2 g salt, adjusted for how salty the tomatoes are |
| Total dough | 475 |
Hydration
198.35 g total water / 255.05 g total flour. Oil is not hydration.
Scale
Process
Give Leonardough two full days to wake up first, and judge it on a couple of strong, predictable rises rather than on the two days having passed. Mix, then three gentle fold sets early in bulk with time to relax between them, and leave it alone once it is aerated. Bulk in a marked, lightly oiled container; record the start volume and dough temperature and judge by expansion and bubbles, not the clock. Transfer the whole batch straight into the oiled pan - no dividing, no reshaping. Rest 20-30 minutes, ease it toward the corners, then proof covered at 75-78 F until evenly puffy and jiggly. Start draining tomatoes as proof begins. Oil, dimple straight down to the bottom including the corners, seat the tomatoes in the dimples, then oregano, pepper and salt, and bake.
Bake
450 F for 10 minutes, then 435 F until the thickest bread reaches 200-205 F, probing away from tomatoes and pan metal. Start checking at 25-30 minutes total - that is a precaution for the smaller load, not a tested finish time. Tent if the top runs ahead; a sheet pan underneath if the bottom does. Do not bake on to hit a minute count.
Outcome
Not yet baked at this weight. Height and crumb are both unverified.
Next action
Target a mostly level slab near the 2-inch rim with only gentle peaks, and a couple of notches more open through the height without losing enough structure to slice for sandwiches. Photograph with a ruler after cooling. Worth knowing before you mix: this is F11's formula at 1.26x, and F11 came out just under 2 inches at 377 g in this same pan. 475 g sits between that and F18's 565 g per pan, which domed. If it still comes out tall, 377 g is the known-good number to fall back to rather than 450 g. Keep 77.8% hydration until the loading question is settled - changing both at once tells you nothing.