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Rosemary Walnut Cranberry Focaccia

gailanng · food.com · 2011 · Original

Focacciainferred from the title

DietVegetarian. Not vegan: milk.

Against 5,130 pizza recipes

Focaccia style, 68% hydration: wetter than 50% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.

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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: 68%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

500g

Liquid, as water

338g

Hydration

67.6%

Salt

2.4%

Yeast

1.42%

Oil

10.9%

Sauce

n/a

Cheese

n/a

Dough weight

927g

Process

Bake temp

400°F / 204°C

Bake time

20 to 30 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (8)

  • flourall-purpose flour4 cup · 500g
  • waterwarm water1 1/3 cup · 316g
  • yeastactive dry yeast2 1/4 tsp · 7.1g
  • saltsalt2 tsp · 12g
  • sugarsugar1 tbsp · 12.5g
  • oilolive oil1/4 cup · 54.5g
  • dairy doughmilk2 tbsp · 25g
  • saltcoarse sea salt or kosher saltn/a

Toppings (5)

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

  • over cheese1/2-1 cup dried cranberries1/2 cup · 100g
  • over cheesewalnut pieces1/2 cup · 100g
  • over cheesefresh rosemary2 tbsp · 25g
  • over cheesefresh black pepper
  • over cheeseparchment paper

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