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Spinach and Feta-Stuffed Focaccia
WiGal · food.com · 2008 · 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
—
Water
15g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
113g
Dough weight
43g
Process
Bake temp
500°F / 260°C
Bake time
1-1 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil1 tbsp · 13.6g
- cheese otherfeta cheese0.75 cup · 84.8g
- saltsalt0.25 tsp · 1.5g
- dairy dough2% low-fat milk1 tbsp · 12.5g
- waterwater1 tbsp · 15g
- cheese otherparmesan cheese0.25 cup · 28.3g
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseonion0.5 cup · 100g
- over cheesearlic cloves
- over cheese2 packages Baby Spinach170.1g
- over cheesegolden raisin0.25 cup · 50g
- over cheesepine nuts3 tbsp · 37.5g
- over cheesefresh lemon juice2 tbsp · 25g
- over cheesefresh oregano1.5 tsp · 0.8g
- over cheeseground red pepper0.25 tsp · 1.1g
- over cheese1 can pizza dough393.4g
- over cheesecooking spray