Caramelised onion, walnut and rosemary focaccia
Liz Macri · taste.com.au · 2015 · Original
Focacciainferred from the title
DietVegan. 8 ingredients checked.
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.
Flour
625g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.12%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
632g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
392°F / 200°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- flourwhite bread flour625 ml · 625g
- saltm sea saltn/a
- oilm olive oiln/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 brown onions
- over cheesem walnuts
- over cheesefresh rosemary leaves20 ml · 20g
Keep exploring
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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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