Focaccia With Caramelized Onions, Pear and Blue Cheese
erin_vanolden · food.com · 2011 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, blue cheese.
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 92% 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: 47%) · 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
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
24.5%
Sauce
n/a
Cheese
57g
Dough weight
879g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water1 cup · 237g
- yeast1 package dry active yeast7.1g
- sugarhoney1/2 tsp · 2.1g
- flourflour2 1/2 cup · 500g
- oilolive oil9 tbsp · 122g
- saltkosher salt1 tsp · 6g
- sugarlight brown sugar1 tsp · 4.2g
- cheese otherblue cheese1/2 cup · 56.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- over cheese1 large bosc pear
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 1.2% 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 47% 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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