Freshly Milled Wheat Flour Focaccia with Cherry Tomatoes, Pecorino, and Oregano

Name: Freshly Milled Wheat Flour Focaccia with Cherry Tomatoes, Pecorino, and Oregano
Cook time: 25 min
Ingredients: 2.75 cup plus 2 tablespoons freshly milled whole-wheat flour; 1.75 cup plus 1 tablespoon King Arthur all-purpose flour; 0.5 tsp ½ plus ⅛ teaspoon instant or rapid-rise yeast; 2 cup plus 2 tablespoons water; 3 tbsp plus ¼ cup plus ¼ cup extra-virgin olive oil; 4 tsp kosher salt; 0 each Vegetable oil spray; 2 cup cherry or grape tomatoes; 1 oz Pecorino Romano; 2 tsp flake sea salt

Unknown · americastestkitchen.com · 2016 · Original

focaccia genovese (asserted)

Baker's percentages

Flour

706g

Water

474g

Hydration

67.1%

Salt

5.1%

Yeast

0.30%

Oil

5.8%

Sauce

490g

Cheese

28g

Dough weight

1259g

Process

Bake temp

450°F / 232°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Bulk

Ingredients (10)

flourplus 2 tablespoons freshly milled whole-wheat flour2.75 cup · 447g
flourplus 1 tablespoon King Arthur all-purpose flour1.75 cup · 259g
yeast½ plus ⅛ teaspoon instant or rapid-rise yeast0.5 tsp · 2.1g
waterplus 2 tablespoons water2 cup · 474g
oilplus ¼ cup plus ¼ cup extra-virgin olive oil3 tbsp · 40.8g
saltkosher salt4 tsp · 24g
oilVegetable oil spray0 each · 0g
sauce tomatocherry or grape tomatoes2 cup · 490g
cheese otherPecorino Romano1 oz · 28.4g
saltflake sea salt2 tsp · 12g

Toppings (1)

over cheeseminced fresh oregano1.5g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (1)