Focaccia with Prosciutto and Figs
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietNot vegetarian: prosciutto crudo 3.5 oz. Reviewed: prosciutto crudo; 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 (this recipe: 355°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
355°F / 179°C
Bake time
35 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- flourManitoba flour 4 cupsn/a
- sugarHoney 1 tspn/a
- oilExtra virgin olive oil 3 tbspn/a
- yeastBrewer's yeast 0.9 tspn/a
- saltFine salt 1.7 tspn/a
- waterWater 1.3 cupsn/a
- sugarHoney 2 tspn/a
- saltCoarse salt to tasten/a
- oilExtra virgin olive oil to tasten/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseButter 4 tbsp
- over cheeseFigs 5
- over cheeseProsciutto crudo 3.5 oz99.2g
- over cheeseThyme 2 sprigs
Keep exploring
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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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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