Spelt Focaccia with Kale, Squash and Pecorino
foodandwine.com · 2013 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, shaved fresh pecorino cheese.
Against 5,130 pizza recipes
Focaccia style, 59% hydration: drier than 77% 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: 59%) · 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
400g
Water
237g
Hydration
59.3%
Salt
n/a
Yeast
n/a
Oil
6.8%
Sauce
n/a
Cheese
28g
Dough weight
677g
Process
Bake temp
375°F / 191°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flourspelt flour2 cup · 400g
- yeastOne envelope dry active yeastn/a
- waterwarm water1 cup · 237g
- sugarhoney1 tbsp · 12.5g
- oilextra-virgin olive oil2 tbsp · 27.2g
- saltKosher saltn/a
- saltSea saltn/a
- sauce tomatoPinch of crushed red peppern/a
- cheese othershaved fresh pecorino cheese1 oz · 28.3g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped rosemary1 tsp · 4.2g
- over cheesefinely shredded stemmed kale2 cup · 400g
- over cheesefresh lemon juice1 tbsp · 12.5g
- over cheese1 small Delicata squash, halved lengthwise227g
- over cheesearlic clove
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- Scale this doughStart from 59% hydration and 0.0% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 59% 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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