Broad bean dip with focaccia toasts
Jane Charlton · taste.com.au · 2009 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: extra-light sour cream.
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 min
Oven
home standard
Surface
stone
Ingredients (4)
- dairy doughextra-light sour cream90g
- oilm olive oiln/a
- sauce tomatoarlic cloven/a
- saltSalt & freshly ground black peppern/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefrozen broad beans385g
- over cheesem fresh lemon juice
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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