Focaccia with Caramelized Onions, Pear and Blue Cheese
foodandwine.com · 2013 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, crumbled blue cheese.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 76%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
n/a
Oil
34.9%
Sauce
n/a
Cheese
57g
Dough weight
671g
Process
Bake temp
450°F / 232°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeast1 package active dry yeastn/a
- sugarhoney1/2 tsp · 2.1g
- flourall-purpose flour2 1/2 cup · 313g
- oilplus 1 tablespoon extra-virgin olive oil1/2 cup · 109g
- saltkosher salt1 tsp · 6g
- sugarlight brown sugar1 tsp · 4.2g
- cheese othercrumbled blue cheese1/2 cup · 56.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- over cheese1 large Bosc pear
Keep exploring
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- Scale this doughStart from 76% hydration and 1.9% 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 76% 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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