Pear and Walnut Focaccia
seasonsandsuppers.ca · 2014 · Original
Focacciainferred from the title
DietVegan. 15 ingredients checked.
Against 5,130 pizza recipes
Focaccia style, 72% hydration: wetter than 65% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 72%) · 425 to 475°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
383g
Water
277g
Hydration
72.3%
Salt
1.6%
Yeast
0.78%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
668g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- sugarwhite sugarn/a
- flourall-purpose flour1/2 cup · 62.5g
- yeastactive dry or instant yeast1 tsp · 3g
- waterlukewarm water2/3 cup · 158g
- sugarbrown sugarn/a
- oilvegetable oiln/a
- saltfine sea salt1 tsp · 6g
- flour2 1/2-3 cups all-purpose flour2 1/2 cup · 320g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseactive dry or instantyeast1 tsp · 3g
- over cheesemolasses
- over cheesefine cornmeal1/3 cup · 66.7g
- over cheesechopped fresh thyme2 tsp · 8.4g
- over cheesechopped walnuts1/3 cup · 66.7g
- over cheese2-3 pears )
- over cheesecinnamon1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 72% hydration and 1.6% 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 72% 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.
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