Five-grain focaccia with figs and lard
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietNot vegetarian: colonnata lard 3.5 oz. Reviewed: colonnata lard; honey.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (12)
- flourWheat flour 1.67 cupsn/a
- flourRye flour 1 cupn/a
- flourOat flour 1.1 cupsn/a
- flourBarley flour 0.8 cupn/a
- flourBuckwheat flour 0.8 cupn/a
- yeastFresh brewer's yeast 0.4 oz11.3g
- waterWater lukewarm 1 ½n/a
- saltSalt 1.7 tspn/a
- sugarSugar 1 tspn/a
- oilExtra virgin olive oil 3.7 tbspn/a
- sugarChestnut honey 2 spoonfulsn/a
- saltCoarse salt to tasten/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseColonnata lard 3.5 oz99.2g
- over cheeseFigs 6
- over cheeseRosemary to taste
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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