Focaccia & Mortadella Bites
Deborah Mele · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietNot vegetarian: good quality mortadella.
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: 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
500g
Water
178g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
678g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
425°F / 218°C
Bake time
20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeast1 Pkg. Active Dry Yeastn/a
- water3/4 to 1 Cup Warm Water3/4 cup · 178g
- flourAll-purpose4 cup · 500g
- saltSaltn/a
- oilOlive Oiln/a
- saltCoarse Salt &n/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh Chopped Rosemary
- over cheeseGood Quality Mortadella
- over cheeseDijon Mustard
- over cheeseFresh Rosemary Sprigs
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.
Or browse all 5130 pizza recipes.