Cheddar, Pancetta and Apple Flatbread
seasonsandsuppers.ca · 2014 · Original
Flatbreadinferred from the title
DietNot vegetarian: cooked pancetta or bacon. Reviewed: pancetta/bacon; cheddar.
Against 5,130 pizza recipes
Flatbread 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.
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
313g
Water
237g
Hydration
75.8%
Salt
1.9%
Yeast
n/a
Oil
17.4%
Sauce
n/a
Cheese
200g
Dough weight
610g
Process
Bake temp
400°F / 204°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourall-purpose flour2 1/2 cup · 313g
- saltsalt1 tsp · 6g
- waterlukewarm water1 cup · 237g
- yeastdry active or instant yeastn/a
- sugarhoneyn/a
- oilolive oil1/4 cup · 54.5g
- cheese othergrated or crumbled aged white cheddar1 cup · 200g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecooked pancetta or bacon1/4 cup · 37.5g
- over cheese1/4 - 1/3 large apple )
- post bake1 handful fresh baby arugula
Keep exploring
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