Beetroot and goat's cheese focaccia
Alison Adams · taste.com.au · 2013 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: pkt goat's cheese.
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: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
n/a
Cheese
120g
Dough weight
512g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- waterwarm watern/a
- flourbread & pizza plain flour450g
- saltm table saltn/a
- oilm olive oiln/a
- sugarcaster sugar55g
- saltSea salt flakesn/a
- cheese otherpkt goat's cheese120g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 bunches baby beetroot
- over cheesewith Veggies Beetroot
- over cheesem lemon juice
- over cheeseBeetroot micro herbs
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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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