Herbed Focaccia Stuffed With Tomato and Provolone Cheese

Name: Herbed Focaccia Stuffed With Tomato and Provolone Cheese
Cook time: 20 min
Ingredients: 2 each 2 packages active dry yeast; 0.5 tsp sugar; 7 cup 7 -7 1/2 cups unbleached all-purpose flour; 2 tsp salt; 1 cup olive oil; 0 each sea salt; 12 oz sliced mild provolone cheese; 1.5 lb ripe plum tomatoes; 5 oz yellow cherry tomatoes or 5 ounces cherry tomatoes

evelynathens · food.com · 2003 · Original

focaccia genovese (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

875g

Water

—

Hydration

—

Salt

1.4%

Yeast

0.81%

Oil

24.9%

Sauce

822g

Cheese

340g

Dough weight

1114g

Process

Bake temp

400°F / 204°C

Bake time

15-20 min

Oven

home standard

Surface

stone

Ingredients (9)

yeast2 packages active dry yeast7.1g
sugarsugar0.5 tsp · 2.1g
flour7 -7 1/2 cups unbleached all-purpose flour7 cup · 875g
saltsalt2 tsp · 12g
oilolive oil1 cup · 218g
saltsea salt—
cheese othersliced mild provolone cheese12 oz · 340.2g
sauce tomatoripe plum tomatoes1.5 lb · 680.4g
sauce tomatoyellow cherry tomatoes or 5 ounces cherry tomatoes5 oz · 141.8g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseyellow cornmeal
over cheesedried marjoram2 tsp · 8.4g
over cheesedried oregano2 tsp · 1g
over cheesedried thyme2 tsp · 8.4g
over cheesedried summer savory2 tsp · 8.4g

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (5)