Gorgonzola Focaccia
SarahCKS · food.com · 2010 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: cream, gorgonzola.
Against 5,130 pizza recipes
Focaccia style, 42% hydration: drier than 98% 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: 42%) · 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
700g
Water
296g
Hydration
42.3%
Salt
n/a
Yeast
1.79%
Oil
7.8%
Sauce
n/a
Cheese
142g
Dough weight
1122g
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeastdry active yeast1 tbsp · 12.5g
- waterwarm water1 1/4 cup · 296g
- oilolive oil1/4 cup · 54.5g
- flour3 1/2-4 cups flour3 1/2 cup · 700g
- dairy doughcream1/4 cup · 50g
- cheese othergorgonzola5 oz · 142g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
- over cheeserosemary1/2 tsp · 2.1g
- over cheesefresh ground pepper
Keep exploring
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Do something with it
- Scale this doughStart from 42% hydration and 0.0% 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 42% 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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