Baked focaccia with spanish salami and marinated artichokes
Kristen Anderson · taste.com.au · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: sliced spanish salami slices halved.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 425 to 475°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilm olive oiln/a
- cheese mozzarellamozzarella100g
- saltSalt & ground black peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced Spanish salami slices halved160g
- over cheesemarinated artichoke hearts400g
- over cheesebaby spinach leaves80g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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