Focaccia Messinese
FraGolosi · fragolosi.it · 2008 · Original
Focacciainferred from the title
DietNot vegetarian: qualche filetto di acciughe salate. Reviewed: acciughe; provola/tuma.
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: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
800g
Water
300g
Hydration
n/a
Salt
1.3%
Yeast
n/a
Oil
7.5%
Sauce
n/a
Cheese
500g
Dough weight
1170g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (10)
- flourdi farina 00400g
- flourdi semola di grano duro400g
- yeast½ cubetto di lievito di birran/a
- waterdi acqua300 ml · 300g
- oildi olio60g
- sugarun pizzico di zuccheron/a
- saltdi sale10g
- cheese mozzarelladi provola o tuma500g
- saltsalen/a
- oilpepe ed olio q.b.n/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 cespo di scarola riccia ben lavata ed asciugata400g
- over cheesequalche filetto di acciughe salate25g
- over cheesequalche pomodorino
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
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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