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Chestnut, rosemary & pancetta focaccia
Pete Begg · jamieoliver.com · 2016 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
0g
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 flour300 each · 300g
- floursemolina flour100 each · 100g
- flourchestnut flour100 each · 100g
- sugar½ teaspoon sugar0.5 tsp · 2.1g
- salt6g fine sea salt6 each · 6g
- yeast2 x 7g sachets of dried yeast2 each · 7g
- oilolive oil0 each · 0g
Toppings (3)
- over cheesevacuum-packed chestnuts125g
- over cheesea few sprigs of fresh rosemary
- over cheesethinly sliced pancetta50g