Burrata and Prosciutto Focaccia: Perfect for Lunch, a Snack or a Delicious Lunch
Christina Conte · christinascucina.com · 2017 · Original
Focacciainferred from the title
DietNot vegetarian: dop prosciutto di parma.
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: 495°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
495°F / 257°C
Bake time
5 min
Oven
home standard
Surface
stone
Bulk
8h
Ingredients (3)
- cheese otherburrata1 lb · 454g
- cheese other2 packages DOP Prosciutto di Parma )n/a
- oilextra virgin olive oil )n/a
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.
Or browse all 5130 pizza recipes.