Beetroot and goat's cheese focaccia

Name: Beetroot and goat's cheese focaccia
Cook time: 6 min
Ingredients: 2 tsp dried yeast; 5 each m caster sugar; 375 each warm water; 450 each bread & pizza plain flour; 4.8 each m table salt; 36.4 each m olive oil; 55 each caster sugar; 0 each Sea salt flakes; 120 each pkt goat's cheese

Alison Adams · taste.com.au · 2013 · Original

focaccia genovese (asserted)

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

—

Hydration

—

Salt

—

Yeast

1.56%

Oil

—

Sauce

—

Cheese

120g

Dough weight

512g

Process

Bake temp

482°F / 250°C

Bake time

5-6 min

Oven

home standard

Surface

stone

Ingredients (9)

yeastdried yeast2 tsp · 7g
flourm caster sugar—
waterwarm water—
flourbread & pizza plain flour450g
saltm table salt—
oilm olive oil—
sugarcaster sugar55g
saltSea salt flakes—
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

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (4)