Focaccia barese di semola e patate
Il Blog di Picetto · dietamediterraneapicetto.altervista.org · 2022 · Original
Focaccia Bareseinferred from the title
DietVegan. 11 ingredients checked.
Against 5,130 pizza recipes
Focaccia Barese style, 63% hydration: drier than 64% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% of recipes that state an oven.
Focaccia Barese (Bari, Puglia): round Pugliese focaccia with boiled potato in the dough, cherry tomatoes and olives pressed in
Tradition: 70 to 85% hydration (this recipe: 63%) · 450 to 500°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
700g
Water
440g
Hydration
62.9%
Salt
3.1%
Yeast
1.14%
Oil
6.3%
Sauce
n/a
Cheese
n/a
Dough weight
1228g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- floursemola rimacinata di grano duro700g
- wateracqua440g
- yeastlievito di birra fresco8g
- sugarzucchero14g
- saltsale22g
- oilolio extravergine d'oliva44g
- saltq.b. sale grosson/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepatate260g
- over cheeseq.b. pomodorini
- over cheeseq.b. olive nere infornate
- over cheeseq.b. origano secco
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 3.1% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Barese group marked.
Or browse all 5130 pizza recipes.