Zucchini & Herbed Ricotta Flatbread
Sally · sallysbakingaddiction.com · 2016 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: part-skim ricotta cheese, milk, goat cheese.
Against 5,130 pizza recipes
Flatbread style, 71% hydration: wetter than 62% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
178g
Hydration
71.1%
Salt
2.4%
Yeast
1.20%
Oil
1.8%
Sauce
300g
Cheese
453g
Dough weight
450g
Process
Bake temp
400°F / 204°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (13)
- yeastactive dry or instant yeast1 tsp · 3g
- sugargranulated sugar1 tsp · 4.2g
- waterwarm water3/4 cup · 178g
- flourall-purpose flour or bread flour2 cup · 250g
- oilolive oil1 tsp · 4.5g
- saltsalt1 tsp · 6g
- sauce tomatohalved cherry tomatoes2 cup · 300g
- oil+ 1 teaspoon olive oil1 tsp · 4.5g
- saltsalt &n/a
- cheese otherpart-skim ricotta cheese2 cup · 226g
- dairy doughmilkn/a
- cheese other6-8 ounces goat cheese6 oz · 227g
- sauce tomatooptional: crushed red pepper flakes and fresh basil to topn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil
- over cheese1-2 teaspoons fresh lemon juice1 tsp · 4.2g
- over cheeseminced garlic2 tsp · 8.4g
- over cheesesliced zucchini2 cup · 240g
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