Pumpkin Focaccia Bread
anitalianinmykitchen.com · 2018 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
59g
Hydration
n/a
Salt
1.1%
Yeast
0.55%
Oil
2.5%
Sauce
n/a
Cheese
n/a
Dough weight
634g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- waterwater )1/4 cup · 59.3g
- saltsalt1 tsp · 6g
- sugarhoney1/2 tsp · 2.1g
- flourall purpose flour2 3/4 cup · 550g
- yeastyeast )1 tsp · 3g
- oilolive oil1 tbsp · 13.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePumpkin Puree )1/2 cup · 100g
- over cheese15-20 black olives )
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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