Spelt Focaccia with Kale, Squash and Pecorino

Name: Spelt Focaccia with Kale, Squash and Pecorino
Cook time: 30 min
Ingredients: 2 cup spelt flour; 0 each One envelope dry active yeast; 1 cup warm water; 1 tbsp honey; 2 tbsp extra-virgin olive oil; 0 each Kosher salt; 0 each Sea salt; 0 each Pinch of crushed red pepper; 1 oz shaved fresh pecorino cheese

Unknown · foodandwine.com · 2013 · Original

focaccia genovese (asserted)

Baker's percentages

Flour

400g

Water

237g

Hydration

59.3%

Salt

—

Yeast

—

Oil

6.8%

Sauce

—

Cheese

28g

Dough weight

677g

Process

Bake temp

500°F / 260°C

Bake time

30-30 min

Oven

home standard

Surface

stone

Bulk

Ingredients (9)

flourspelt flour2 cup · 400g
yeastOne envelope dry active yeast0 each · 0g
waterwarm water1 cup · 237g
sugarhoney1 tbsp · 12.5g
oilextra-virgin olive oil2 tbsp · 27.2g
saltKosher salt0 each · 0g
saltSea salt0 each · 0g
sauce tomatoPinch of crushed red pepper0 each · 0g
cheese othershaved fresh pecorino cheese1 oz · 28.4g

Toppings (5)

over cheesechopped rosemary4.2g
over cheesefinely shredded stemmed kale400g
over cheesefresh lemon juice12.5g
over cheese1 small Delicata squash —halved lengthwise226.8g
over cheesearlic clove

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (5)