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Filled Focaccia With Ham and Melted Fontina
Noo8820 · food.com · 2009 · Original
focaccia genovese (asserted)
Baker's percentages
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 (9)
- flourbread flour250 g · 250g
- yeasteasy-blend dry yeast1 tsp · 3g
- waterwater150 ml · 150g
- oilolive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- cheese otherparma ham175 g · 175g
- cheese otherFontina cheese or 350 g gruyere cheese350 g · 350g
- oilolive oil2 tbsp · 27.2g
- saltsea salt1 tsp · 6g
Toppings (3)
- over cheesefresh sage leaves37.5g
- over cheesefresh ground black pepper
- over cheese15 small sprigs fresh rosemary