Filled Focaccia With Ham and Melted Fontina
Noo8820 · food.com · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: parma ham.
Against 5,130 pizza recipes
Focaccia style, 60% hydration: drier than 72% of the 1,480 doughs that parse.
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: 60%) · 425 to 475°F bake
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
n/a
Cheese
525g
Dough weight
456g
Process
Bake temp
n/a
Bake time
20 to 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
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 4.8% 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 60% 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.
Or browse all 5130 pizza recipes.