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Focaccia Topped With Sagrantino Braised Onions & Taggiasca Olives

Deborah · italianfoodforever.com · 2019 · Original

Focacciainferred from the title

DietVegan. 13 ingredients checked.

Against 5,130 pizza recipes

Focaccia style, 76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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: 76%) · 425 to 475°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

625g

Water

474g

Hydration

75.8%

Salt

n/a

Yeast

n/a

Oil

0%

Sauce

n/a

Cheese

n/a

Dough weight

1099g

Process

Bake temp

425°F / 218°C

Bake time

20 to 25 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (9)

  • oilOlive Oiln/a
  • sugarSugarn/a
  • oilExtra Virgin Olive Oiln/a
  • saltCoarse Sea Saltn/a
  • flourAll-purpose Unbleached Flour5 cup · 625g
  • yeastInstant Active Dry Yeastn/a
  • oil2 – 3 Tablespoons Extra Virgin Olive Oiln/a
  • saltSaltn/a
  • waterWarm Water2 cup · 474g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese2 Large Onions
  • over cheeseSagrantino Wine1 1/2 cup · 300g
  • over cheeseTaggiasca or Kalamata Olives3/4 cup · 150g
  • over cheeseCracked Black Pepper

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