Herbed Focaccia Stuffed With Tomato and Provolone Cheese
evelynathens · food.com · 2003 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: sliced mild provolone cheese.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 400°F)
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
n/a
Hydration
n/a
Salt
1.4%
Yeast
0.81%
Oil
24.9%
Sauce
822g
Cheese
340g
Dough weight
1114g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
50 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast2 packages active dry yeast7.1g
- sugarsugar1/2 tsp · 2.1g
- flour7 -7 1/2 cups unbleached all-purpose flour7 cup · 875g
- saltsalt2 tsp · 12g
- oilolive oil1 cup · 218g
- saltsea saltn/a
- cheese othersliced mild provolone cheese12 oz · 340g
- sauce tomatoripe plum tomatoes1 1/2 lb · 680g
- sauce tomatoyellow cherry tomatoes or 5 ounces cherry tomatoes5 oz · 142g
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
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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