Mediterranean Focaccia
Fiona Hammond · taste.com.au · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: sliced mortadella.
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: 338°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
338°F / 170°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltSaltn/a
- oils olive oiln/a
- oilExtra olive oiln/a
- cheese othersliced Provolone cheese250g
- saltSalt & ground black peppern/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 medium eggplant700g
- over cheese4 individual foccacia breads
- over cheesesliced mortadella400g
- over cheesemarinated artichokes250g
- over cheeserocket leaves70g
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
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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