Filled Focaccia With Ham and Melted Fontina

Name: Filled Focaccia With Ham and Melted Fontina
Cook time: 25 min
Ingredients: 250 g bread flour; 1 tsp easy-blend dry yeast; 150 ml water; 1 tsp salt; 175 g parma ham; 350 g Fontina cheese or 350 g gruyere cheese; 2 tbsp olive oil; 1 tsp sea salt

Noo8820 · food.com · 2009 · 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

250g

Water

150g

Hydration

60.0%

Salt

4.8%

Yeast

1.20%

Oil

16.3%

Sauce

—

Cheese

525g

Dough weight

456g

Process

Bake temp

500°F / 260°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (8)

flourbread flour250g
yeasteasy-blend dry yeast1 tsp · 3g
waterwater150 ml · 150g
saltsalt1 tsp · 6g
cheese otherparma ham175g
cheese otherFontina cheese or 350 g gruyere cheese350g
oilolive oil2 tbsp · 27.2g
saltsea salt1 tsp · 6g

Toppings (3)

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

over cheesefresh sage leaves3 tbsp · 37.5g
over cheesefresh ground black pepper
over cheese15 small sprigs fresh rosemary

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (3)