Millet Focaccia
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: smoked provola cheese 1.75 oz.
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: 410°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
410°F / 210°C
Bake time
30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (12)
- flourType 00 flour ¾n/a
- flourWhole grain brown millet flour ½n/a
- flourManitoba flour ¾n/a
- waterWater at room temperature 0.625 cupn/a
- yeastFresh brewer's yeast 1 tspn/a
- sugarMalt 0.7 oz19.8g
- saltFine salt 2 ½n/a
- oilExtra virgin olive oil 2 tbspn/a
- oilExtra virgin olive oil to tasten/a
- cheese otherSmoked provola cheese 1.75 oz49.6g
- saltMaldon salt to tasten/a
- waterWater 1 oz28.3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseSwiss chard 3 oz85g
- over cheeseGarlic 1 clove
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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