Pumpkin Focaccia
BB2011 · food.com · 2010 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: gruyere cheese, butter.
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.
Flour
447g
Water
178g
Hydration
n/a
Salt
1.3%
Yeast
1.59%
Oil
0%
Sauce
n/a
Cheese
85g
Dough weight
704g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwarm water3/4 cup · 178g
- sugarbrown sugar1/3 cup · 66.7g
- yeast1 package dry yeast7.1g
- flourbread flour3 1/2 cup · 447g
- saltsalt1 tsp · 6g
- cheese othergruyere cheese3/4 cup · 85g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter3 tbsp · 42.6g
- over cheesecanned pumpkin1 cup · 200g
- over cheeseground nutmeg1/4 tsp · 1.1g
- over cheesecooking spray
- over cheesecornmeal1 tsp · 4.2g
- over cheesewalnuts1/3 cup · 66.7g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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