Cheesy Onion Focaccia (Bread Machine)
mums the word · food.com · 2008 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: cheddar cheese, parmesan cheese, butter.
Against 5,130 pizza recipes
Focaccia style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 70%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
254g
Water
178g
Hydration
70.0%
Salt
2.4%
Yeast
1.77%
Oil
10.7%
Sauce
n/a
Cheese
113g
Dough weight
482g
Process
Bake temp
400°F / 204°C
Bake time
15 to 18 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwater3/4 cup · 178g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 tsp · 6g
- flourbread flour2 cup · 254g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- cheese othercheddar cheese1 cup · 113g
- cheese otherparmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 onions
- over cheesearlic cloves
- over cheesebutter1/4 cup · 56.8g
- over cheeseitalian seasoning2 tsp · 8.4g
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 2.4% salt, then set your own flour weight and ball count.
- 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 doesWhere 70% 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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