Focaccia With Zucchini, Zucchini Blossoms, Ricotta Cheese & Olives

Name: Focaccia With Zucchini, Zucchini Blossoms, Ricotta Cheese & Olives
Cook time: 25 min
Ingredients: 0 each Extra Virgin Olive Oil; 0 each Coarse Sea Salt; 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 Warm Water; 1 each 1 Container Ricotta Cheese; 0.3333333333333333 cup Grated Pecorino Romano Cheese; 0 each Salt &amp

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

265g

Dough weight

1099g

Process

Bake temp

425°F / 218°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (10)

oilExtra Virgin Olive Oil—
saltCoarse Sea Salt—
flourAll-purpose Unbleached Flour5 cup · 625g
yeastInstant Active Dry Yeast—
oil2 – 3 Tablespoons Extra Virgin Olive Oil—
saltSalt—
waterWarm Water2 cup · 474g
cheese other1 Container Ricotta Cheese226.8g
cheese otherGrated Pecorino Romano Cheese0.3333333333333333 cup · 37.7g
saltSalt &amp—

Toppings (5)

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

over cheese3 Small Zucchini
over cheese8 Zucchini Flowers
over cheeseTaggiasca or Kalamata Olives0.75 cup · 150g
over cheeseFinely Chopped Fresh Thyme
over cheeseFinely Chopped Fresh Parsley0.25 cup · 6g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (5)