Focaccia Farcita (Filled Italian Hearth Bread)
WaterMelon · food.com · 2004 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: gorgonzola, mozzarella cheese.
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
500g
Water
300g
Hydration
60.0%
Salt
2.4%
Yeast
1.20%
Oil
19.0%
Sauce
n/a
Cheese
400g
Dough weight
913g
Process
Bake temp
n/a
Bake time
30 to 45 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeastactive dry yeast2 tsp · 6g
- waterwater300 ml · 300g
- flourbread flour500g
- saltsalt1 1/2 tsp · 9g
- cheese othergorgonzola200g
- cheese mozzarellamozzarella cheese200g
- saltcoarse salt1/2 tsp · 3g
- oilolive oil4 tbsp · 54.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaf1/4 cup · 6g
- over cheese3 sprigs rosemary
Keep exploring
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Do something with it
- Scale this doughStart from 60% 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 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.
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