Chestnut, rosemary & pancetta focaccia
Pete Begg · jamieoliver.com · 2016 · Original
Focacciainferred from the title
DietNot vegetarian: thinly sliced pancetta.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 392°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
n/a
Hydration
n/a
Salt
1.2%
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
515g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourTipo 00 flour300g
- floursemolina flour100g
- flourchestnut flour100g
- sugar½ teaspoon sugar1/2 tsp · 2.1g
- salt6g fine sea salt6g
- yeast2 x 7g sachets of dried yeast7g
- oilolive oiln/a
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
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.