Pumpkin Focaccia With Fresh Sage & Sea Salt
Deborah Mele · italianfoodforever.com · 2019 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 47% hydration: drier than 92% 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: 47%) · 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
237g
Hydration
47.4%
Salt
n/a
Yeast
n/a
Oil
14.5%
Sauce
n/a
Cheese
n/a
Dough weight
810g
Process
Bake temp
425°F / 218°C
Bake time
25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourAll-purpose Flour4 cup · 500g
- yeastInstant Yeastn/a
- saltSaltn/a
- oilOlive Oil Plus Additional Greasing Bowln/a
- water1 to 1 1/2 Cups Warm Water1 cup · 237g
- oilExtra Virgin Olive Oil1/3 cup · 72.7g
- saltCoarse Sea Saltn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePureed Roasted Pumpkin1 1/2 cup · 300g
- over cheeseFinely Chopped Fresh Sage
Keep exploring
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Do something with it
- Scale this doughStart from 47% 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 47% 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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