Leek and Onion Focaccia
dicentra · food.com · 2008 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: parmesan 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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (3)
- oil1 -2 teaspoon olive oil1 tsp · 4.5g
- saltsalt and peppern/a
- cheese other1 -2 tablespoon parmesan cheese1 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced leek1/2 cup · 100g
- over cheesethinly sliced yellow onion1/2 cup · 100g
- over cheesethinly sliced red onion1/2 cup · 100g
- over cheesedried sage1/2 tsp · 2.1g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- 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 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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