No-knead focaccia with eggplant
Alison Adams · taste.com.au · 2017 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: finely grated parmesan.
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: 446°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
0.93%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
454g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (9)
- saltm saltn/a
- oilExtra virgin olive oiln/a
- sauce tomatoTomato Passatan/a
- cheese otherFinely grated parmesann/a
- flourbread and pizza plain flour450g
- saltm table saltn/a
- yeast1 ⁄2 tsp dried yeast1 tsp · 4.2g
- oilm extra virgin olive oiln/a
- waterwarm watern/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 striped or small eggplants
- over cheese6 fresh thyme 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.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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