Stuffed Pinched Focaccia
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietNot vegetarian: prosciutto cotto 5 oz, nduja 3.5 oz. Reviewed: prosciutto cotto; nduja; eggs.
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: 392°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
392°F / 200°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (8)
- flourType 00 flour 2 ½n/a
- dairy doughWhole milk 0.3 cupn/a
- sugarSugar 2.1 tspn/a
- yeastBrewer's yeast 0.6 tspn/a
- oilVegetable oil 2.7 tbspn/a
- saltFine salt 1 ¼n/a
- cheese otherCaciocavallo cheese 3.5 oz99.2g
- cheese otherEmmentaler cheese 2.8 oz79.4g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseEggs 1
- over cheeseKefir liquid 5 tbsp
- over cheeseProsciutto cotto 5 oz142g
- over cheeseNduja 3.5 oz99.2g
- over cheeseEggs 1
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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