Parmesan Garlic Zucchini Whole Wheat Focaccia Buns
halfbakedharvest.com · 2013 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, parmesan cheese.
Against 5,130 pizza recipes
Focaccia style, 60% hydration: drier than 71% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
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 (this recipe: 60%) · 425 to 475°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
392g
Water
237g
Hydration
60.5%
Salt
0.8%
Yeast
2.42%
Oil
6.9%
Sauce
15g
Cheese
n/a
Dough weight
681g
Process
Bake temp
375°F / 191°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (9)
- waterwarm water1 cup · 237g
- yeastyeast2 1/4 tsp · 9.5g
- sugarhoney1 tbsp · 12.5g
- flourwhole wheat flour1 1/2 cup · 192g
- flourflour1 cup · 200g
- oilolive oil2 tbsp · 27.2g
- saltkosher salt1/2 tsp · 3g
- cheese other1/2 parmesan cheesen/a
- sauce tomatosun-dried tomatoes1 tbsp · 15.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 small zucchini
- over cheese1 clove garlic
- post bakefresh basil2 tbsp · 3g
- over cheesepepper1/4 tsp · 1.1g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 0.8% salt, then set your own flour weight and ball count.
- 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 doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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