Ham, semi-dried tomato and mozzarella focaccia
Claire Brookman · taste.com.au · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: thinly-sliced leg ham.
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
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
n/a
Bake time
4 to 5 min
Oven
home standard
Surface
stone
Ingredients (3)
- egg doughm whole-egg mayonnaisen/a
- sauce tomatosemi-dried tomato70g
- cheese mozzarellamozzarella cheese60g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly-sliced leg ham100g
- over cheesecapers2 tsp · 8.4g
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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- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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