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Artichoke, Tomato and Asiago Focaccia

EmmyDuckie · food.com · 2008 · Original

Focacciainferred from the title

DietVegetarian. Not vegan: milk, grated asiago cheese.

Against 5,130 pizza recipes

Focaccia style, 63% hydration: drier than 65% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

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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: 63%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

281g

Liquid, as water

176g

Hydration

62.6%

Salt

4.3%

Yeast

0.75%

Oil

4.8%

Sauce

61g

Cheese

28g

Dough weight

509g

Process

Bake temp

450°F / 232°C

Bake time

15 min

Oven

home standard

Surface

stone

Bulk

2h

Ingredients (8)

  • flourall-purpose flour2 1/4 cup · 281g
  • dairy doughmilk1 cup · 200g
  • yeastfast rising yeast1/2 tsp · 2.1g
  • oilolive oil1 tbsp · 13.6g
  • saltsalt1 tsp · 6g
  • sauce tomatosun-dried tomato1/4 cup · 61.3g
  • cheese othergrated asiago cheese1/4 cup · 28.3g
  • saltkosher salt1 tsp · 6g

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesecanned or jarred artichoke heart1/2 cup · 100g

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