Chestnut, rosemary & pancetta focaccia

Name: Chestnut, rosemary & pancetta focaccia
Cook time: 20 min
Ingredients: 300 each Tipo 00 flour; 100 each semolina flour; 100 each chestnut flour; 0.5 tsp ½ teaspoon sugar; 6 each 6g fine sea salt; 2 each 2 x 7g sachets of dried yeast; 0 each olive oil

Pete Begg · jamieoliver.com · 2016 · 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

500g

Water

—

Hydration

—

Salt

1.2%

Yeast

1.40%

Oil

—

Sauce

—

Cheese

—

Dough weight

515g

Process

Bake temp

500°F / 260°C

Bake time

15-20 min

Oven

home standard

Surface

stone

Ingredients (7)

flourTipo 00 flour300g
floursemolina flour100g
flourchestnut flour100g
sugar½ teaspoon sugar0.5 tsp · 2.1g
salt6g fine sea salt6g
yeast2 x 7g sachets of dried yeast7g
oilolive oil—

Toppings (3)

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

over cheesevacuum-packed chestnuts125g
over cheesea few sprigs of fresh rosemary
over cheesethinly sliced pancetta50g

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (3)