Potato and rosemary focaccia
Jamie Oliver · jamieoliver.com · 2016 · Original
Focacciainferred from the title
DietVegan. 9 ingredients checked.
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
1000g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.70%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1007g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourstrong bread flour1 kg · 1000g
- yeast1 x 7g sachet of dried yeast7g
- saltsea saltn/a
- oilextra virgin olive oiln/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefreshly ground black pepper
- over cheeseFor the topping:
- over cheesea handful of Jersey Royal potatoes
- over cheese3-4 purple potatoes
- over cheese4 sprigs of fresh rosemary
- over cheese1 bulb of garlic
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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.
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