Focaccia de jamón y queso con cebolla, receta con Thermomix para una cena informal
Maria Jose · directoalpaladar.com · 2014 · Original
Focacciainferred from the title
DietNot vegetarian: jamón serrano. Reviewed: jamon serrano.
Against 5,130 pizza recipes
Focaccia style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 50%) · 425 to 475°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
400g
Water
200g
Hydration
50.0%
Salt
n/a
Yeast
6.25%
Oil
18.8%
Sauce
n/a
Cheese
n/a
Dough weight
700g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- waterAgua200g
- oilAceite de oliva virgen extra75g
- yeastLevadura fresca de panadería25g
- flourHarina de fuerza400g
- saltSaln/a
- saltSal gruesan/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseQueso emmental100g
- over cheeseTomillo seco
- over cheeseOrégano seco
- over cheeseJamón serrano100g
- over cheeseCebolla0.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 50% hydration and 0.0% 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 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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