Focaccia Studded With Salami & Pecorino Romano Cheese
Deborah · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietNot vegetarian: salami cut into small pieces.
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.
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
11.6%
Sauce
n/a
Cheese
170g
Dough weight
1172g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- 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
- cheese otherCheese Cut Into Small Pieces1 1/2 cup · 170g
- oilOlive Oil1/3 cup · 72.7g
- saltCoarse Sea Saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseDried Oregano
- over cheeseSalami Cut Into Small Pieces1 1/2 cup · 300g
- over cheeseCracked Black Pepper
Keep exploring
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Do something with it
- Scale this doughStart from 76% hydration and 0.0% 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 76% 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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