Freshly Milled Wheat Flour Focaccia with Cherry Tomatoes, Pecorino, and Oregano
americastestkitchen.com · 2016 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: pecorino romano.
Against 5,130 pizza recipes
Focaccia style, 67% hydration: wetter than 50% 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: 67%) · 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
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 to 25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- flourplus 2 tablespoons freshly milled whole-wheat flour2 3/4 cup · 447g
- flourplus 1 tablespoon King Arthur all-purpose flour1 3/4 cup · 259g
- yeast½ plus ⅛ teaspoon instant or rapid-rise yeast1/2 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 sprayn/a
- sauce tomatocherry or grape tomatoes2 cup · 490g
- cheese otherPecorino Romano1 oz · 28.3g
- saltflake sea salt2 tsp · 12g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced fresh oregano1 tbsp · 1.5g
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