Fig-and-Rosemary Focaccia with Pecorino
foodandwine.com · 2015 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: freshly grated pecorino romano cheese.
Against 5,130 pizza recipes
Focaccia style, 74% hydration: wetter than 69% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 74%) · 425 to 475°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
480g
Water
356g
Hydration
74.1%
Salt
n/a
Yeast
1.56%
Oil
34.1%
Sauce
n/a
Cheese
57g
Dough weight
1013g
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- oilextra-virgin olive oil3/4 cup · 164g
- waterwarm water1 1/2 cup · 356g
- yeastactive dry yeast2 1/2 tsp · 7.5g
- sugarsugar1 1/2 tsp · 6.3g
- flourwhole-wheat flour3 3/4 cup · 480g
- saltFine sea saltn/a
- waterBoiling watern/a
- cheese otherfreshly grated Pecorino Romano cheese1/2 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped rosemary2 tbsp · 25g
- over cheese12 plump dried Black Mission figs142g
- over cheeseBlack pepper
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