Aged Cheddar and Apple Focaccia
seasonsandsuppers.ca · 2016 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: honey, aged white cheddar cheese.
Against 5,130 pizza recipes
Focaccia style, 76% hydration: wetter than 74% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% 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: 76%) · 425 to 475°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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
2.18%
Oil
0%
Sauce
n/a
Cheese
113g
Dough weight
562g
Process
Bake temp
400°F / 204°C
Bake time
3 to 5 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilextra virgin olive oiln/a
- waterwarm water )1 cup · 237g
- sugarhoneyn/a
- yeastactive dry or instant yeast2 1/4 tsp · 6.8g
- flourall-purpose flour2 1/2 cup · 313g
- saltkosher salt1 tsp · 6g
- cheese otheraged white cheddar cheese1 cup · 113g
- saltFlaky saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh thyme leaves1/2 tsp · 2.1g
- over cheese3-4 red apples
- over cheeseleaves Fresh thyme
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 76% hydration and 1.9% 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 76% 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.