Focaccia with Caramelized Red Onion, Pancetta, and Oregano
americastestkitchen.com · 2022 · Original
Focacciainferred from the title
DietNot vegetarian: finely chopped pancetta.
Against 5,130 pizza recipes
Focaccia style, 91% hydration: wetter than 94% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 91%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
425g
Water
388g
Hydration
91.3%
Salt
4.2%
Yeast
1.25%
Oil
11.8%
Sauce
n/a
Cheese
n/a
Dough weight
886g
Process
Bake temp
450°F / 232°C
Bake time
8 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour2 1/2 cup · 354g
- waterwater1 1/4 cup · 283g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- saltkosher salt1 tbsp · 18g
- oilextra-virgin olive oil1/4 cup · 50g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped pancetta4 oz · 113g
- over cheese1 chopped red onion
- over cheeseminced fresh oregano2 tsp · 1g
Keep exploring
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Do something with it
- Scale this doughStart from 91% hydration and 4.2% 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 91% 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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