Cranberry and grape focaccia
Catherine Fulvio · bbc.co.uk · 2018 · Original
Focacciainferred from the title
DietVegan. 12 ingredients checked.
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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
12757g
Hydration
n/a
Salt
2.0%
Yeast
1.75%
Oil
2.3%
Sauce
n/a
Cheese
n/a
Dough weight
13427g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastfast-action dried yeast2 1/2 tsp · 10.5g
- sugarsugar2 tsp · 8.4g
- water/16fl oz lukewarm water450 oz · 12757g
- flour/1lb 5oz ‘00’ flour600g
- saltsalt2 tsp · 12g
- oilextra virgin olive oil1 tbsp · 13.6g
- sugarcaster sugar2 tbsp · 25g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped thyme2 tsp · 8.4g
- over cheese/3½oz dried cranberries100 oz · 100g
- over cheese20 red grapes
- over cheese/3½fl oz red wine100 oz · 2835g
- over cheese4–5 small sprigs thyme
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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