Onion-and-Leek Focaccia
marthastewart.com · 2018 · Original
Focacciainferred from the title
DietVegan. 10 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 88% hydration: wetter than 92% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 88%) · 425 to 475°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
603g
Water
533g
Hydration
88.4%
Salt
3.0%
Yeast
0.38%
Oil
12.0%
Sauce
n/a
Cheese
n/a
Dough weight
1229g
Process
Bake temp
450°F / 232°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- flourunbleached bread flour4 3/4 cup · 603g
- waterwarm water2 1/4 cup · 533g
- yeastactive dry yeast3/4 tsp · 2.3g
- oilplus 3 tablespoons extra-virgin olive oil1/3 cup · 72.6g
- saltplus 1 ½ teaspoons kosher salt1 tbsp · 18g
- saltFlaky sea saltn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 medium onions
- over cheese3 leeks
- over cheese1 bunch fresh chives
- over cheese1 bunch fresh rosemary
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 88% hydration and 3.0% 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 88% 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.
Or browse all 5130 pizza recipes.