Focaccia Stuffed With Prosciutto Cotto, Provolone Cheese & Sun-Dried Tomato Pesto

Name: Focaccia Stuffed With Prosciutto Cotto, Provolone Cheese & Sun-Dried Tomato Pesto
Cook time: 25 min
Ingredients: 0 each Extra Virgin Olive Oil; 0 each Coarse Sea Salt; 1 cup Sun-dried Tomatoes In Olive Oil; 0 each Salt &amp; 0.3333333333333333 cup Olive Oil; 5 cup All-purpose Unbleached Flour; 2 each Instant Active Dry Yeast; 2 each 2 – 3 Tablespoons Extra Virgin Olive Oil; 1 each Salt; 2 cup 2+ Cups Warm Water; 12 each 12 Slices Provolone Cheese

Deborah Mele · italianfoodforever.com · 2019 · Original

focaccia genovese (asserted)

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

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

1390g

Process

Bake temp

425°F / 218°C

Bake time

25-25 min

Oven

home standard

Surface

stone

Ingredients (11)

oilExtra Virgin Olive Oil—
saltCoarse Sea Salt—
oilSun-dried Tomatoes In Olive Oil1 cup · 218g
saltSalt &amp—
oilOlive Oil0.3333333333333333 cup · 72.7g
flourAll-purpose Unbleached Flour5 cup · 625g
yeastInstant Active Dry Yeast—
oil2 – 3 Tablespoons Extra Virgin Olive Oil—
saltSalt—
water2+ Cups Warm Water2 cup · 474g
cheese other12 Slices Provolone Cheese—

Toppings (4)

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

over cheeseDried Oregano
over cheesearlic Cloves
over cheeseFresh Parsley Leaves
over cheese12 Thin Slices Cooked Ham

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (4)