Lemon, rosemary and parmesan focaccia
Coles · taste.com.au · 2016 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: parmesan. Reviewed: parmesan; no meat.
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: 428°F)
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
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
n/a
Cheese
40g
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- flourplain flour450g
- saltm saltn/a
- oilolive oiln/a
- cheese otherparmesan40g
- saltm sea salt flakesn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 small lemons
- over cheesecornmeal20 ml · 20g
- over cheesearlic clove
- over cheese8 small rosemary sprigs
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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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