Mortadella, tomato and provolone focaccia
Claire Brookman · 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
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 details not stated on the source page.
Ingredients (4)
- oilm extra-virgin olive oiln/a
- sauce tomatoarlic cloven/a
- sauce tomato1 tomaton/a
- cheese otherprovolone cheese60g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaby rocket60g
- over cheesesliced mortadella70g
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