Schiacciata con l'uva - Focaccia With Harvest Grapes
Deborah · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 66% hydration: drier than 52% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% 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: 66%) · 425 to 475°F bake (this recipe: 375°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
415g
Hydration
66.4%
Salt
n/a
Yeast
n/a
Oil
8.7%
Sauce
n/a
Cheese
n/a
Dough weight
1244g
Process
Bake temp
375°F / 191°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourAll-purpose Unbleached Flour5 cup · 625g
- yeastInstant Yeastn/a
- oil2 – 3 Tablespoons Extra Virgin Olive Oiln/a
- saltSaltn/a
- waterWarm Water1 3/4 cup · 415g
- sugarSugar3/4 cup · 150g
- oilOlive Oil1/4 cup · 54.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseWine Grapes2 lb · 907g
- over cheeseFinely Chopped Rosemary
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% 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 66% 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.
Or browse all 5130 pizza recipes.