Focaccia Romana (Pizza Bianca)
Origin: Rome, Italy · Category: Regional Italian
Roman flatbread, first cousin to pizza. Salt + olive oil + rosemary on top. Light open crumb, crispy oily bottom. Often eaten as breakfast or aperitivo, sliced and stuffed with prosciutto + mozzarella.
Baker's percentages
- Hydration
- 78%
- (75–82%)
- Salt
- 2%
- Oil
- 6%
- Sugar
- —
- Yeast type
- instant dry
- Yeast %
- 0.4%
- Flour
- 00 flour
- Protein target
- 12.5%
Example: 1000g flour scaled out
- Flour: 1000g (00 flour)
- Water: 780g
- Salt: 20g
- Olive oil: 60g
- instant dry yeast: 4.00g
- Total dough: 1864g
Fermentation + bake
- Bulk (room temp)
- 2h
- Cold ferment
- 24h
- Ball rest
- 2h
- Bake temp
- 500°F
- Bake time
- 15–20 min
- Vessel
- half-sheet pan (12x18) generously oiled with olive oil
Technique
Cold-ferment 24-72h for flavor. Stretch into oiled pan, dimple with fingertips. Brush with olive oil, sprinkle salt + rosemary before bake. Bake 500°F until golden bottom and just-set top.
Source
King Arthur Baking — Focaccia (Roman style)
For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.
Related references on this site
- Flour spec: 00 flour (12.5% protein) — protein, ash, absorption multiplier from publisher specs
- Hydration page: 78% — crumb structure, technique notes, typical bread styles at this hydration
- Sourdough cousin: focaccia genovese — sourdough-leavened version with similar shape and bake style
- Baker's percentage explained — the math underlying every formula on this page
- Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 2h room-temp bulk above)