← All pizzas
Spelt Focaccia with Kale, Squash and Pecorino
Unknown · foodandwine.com · 2013 · Original
focaccia genovese (asserted)
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
—
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
1h
Ingredients (9)
- flourspelt flour2 cup · 400g
- yeastOne envelope dry active yeast—
- waterwarm water1 cup · 237g
- sugarhoney1 tbsp · 12.5g
- oilextra-virgin olive oil2 tbsp · 27.2g
- saltKosher salt—
- saltSea salt—
- sauce tomatoPinch of crushed red pepper—
- cheese othershaved fresh pecorino cheese1 oz · 28.4g
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 lengthwise226.8g
- over cheesearlic clove