Focaccia Reubens
foodandwine.com · 2013 · Original
Focacciainferred from the title
DietNot vegetarian: thinly sliced corned beef.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (3)
- sugarsugar1 tbsp · 12.5g
- saltkosher salt1/2 tsp · 3g
- cheese otherEight 1/4-inch-thick slices of Gruyère cheese113g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOne 1/2-pound green cabbage
- over cheesecider vinegar2 tbsp · 25g
- over cheeseketchup1/4 cup · 50g
- over cheesemayonnaise1/4 cup · 50g
- over cheesethinly sliced corned beef1/2 lb · 227g
- over cheeseunsalted butter2 tbsp · 36g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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