Grape focaccia with port syrup
Katrina Woodman · taste.com.au · 2013 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: milk, eggs, unsalted butter.
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: 374°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.87%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
437g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
374°F / 190°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- dairy doughmilkn/a
- sugarcaster sugar55g
- yeastdried yeast2 tsp · 7g
- flourplain bread flour375g
- saltm saltn/a
- oilm extra virgin olive oiln/a
- sugarm caster sugarn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 eggs
- over cheeseorange rind1/2 tsp · 2.1g
- over cheeseground cardamom1/2 tsp · 2.1g
- over cheeseunsalted butter120g
- over cheesebunch seedless red grapes300g
- over cheeseport
- over cheese5 x 5cm-long strips orange rind
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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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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