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Focaccia with Caramelized Onions, Pear and Blue Cheese
Unknown · foodandwine.com · 2013 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
—
Oil
34.9%
Sauce
—
Cheese
57g
Dough weight
671g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeast1 each · 0g
- sugarhoney0.5 tsp · 2.1g
- flourall-purpose flour2.5 cup · 312.5g
- oilplus 1 tablespoon extra-virgin olive oil0.5 cup · 109g
- saltkosher salt1 tsp · 6g
- sugarlight brown sugar1 tsp · 4.2g
- cheese othercrumbled blue cheese0.5 cup · 56.5g
Toppings (2)
- over cheese1 large onion
- over cheese1 large Bosc pear