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Feta-Olive Stuffed Flatbread
evelynathens · food.com · 2003 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
563g
Water
237g
Hydration
42.1%
Salt
1.1%
Yeast
—
Oil
4.8%
Sauce
—
Cheese
284g
Dough weight
1033g
Process
Bake temp
400°F / 204°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (8)
- yeast1 envelope dry yeast—
- sugar1 pinch sugar—
- waterwater1 cup · 237g
- dairy doughplain yogurt1 cup · 200g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 tsp · 6g
- flourall-purpose flour4.5 cup · 562.5g
- cheese otherfeta10 oz · 283.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped pitted kalamata olive0.6666666666666666 cup · 133.3g
- over cheesechopped mint leaf0.6666666666666666 cup · 133.3g
- over cheesechopped cilantro0.6666666666666666 cup · 133.3g
- over cheesechopped green onion0.6666666666666666 cup · 133.3g