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Roasted Tomato Focaccia

seasonsandsuppers.ca · 2016 · Original

Focacciainferred from the title

DietVegetarian. Not vegan: parmesan cheese.

Against 5,130 pizza recipes

Focaccia style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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: 47%) · 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

375g

Water

178g

Hydration

47.4%

Salt

2.4%

Yeast

0.40%

Oil

0%

Sauce

n/a

Cheese

n/a

Dough weight

565g

Process

Bake temp

425°F / 218°C

Bake time

30 to 40 min

Oven

home standard

Surface

stone

Cold ferment

3h

Bulk

0h

Ingredients (10)

  • yeastactive dry or instant yeast1/2 tsp · 1.5g
  • waterwater3/4 cup · 178g
  • sugarsugar1/2 tsp · 2.1g
  • oilextra virgin olive oiln/a
  • saltkosher salt1 1/2 tsp · 9g
  • flourall-purpose flour3 cup · 375g
  • saltSalt and peppern/a
  • oilolive oiln/a
  • sauce tomato8 Roasted Roma Tomatoes )n/a
  • cheese other2-3 Tablespoons Parmesan cheesen/a

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesegarlic powder1/2 tsp · 2.1g
  • post bakefresh basil leaves1 1/2 tsp · 0.8g
  • over cheesefresh parsley leaves1 1/2 tsp · 0.8g

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