No-knead focaccia with eggplant

Name: No-knead focaccia with eggplant
Cook time: 25 min
Ingredients: 4.8 each m salt; 0 each Extra virgin olive oil; 125 each Tomato Passata; 0 each Finely grated parmesan; 450 each bread and pizza plain flour; 4.8 each m table salt; 1 tsp 1 ⁄2 tsp dried yeast; 36.4 each m extra virgin olive oil; 375 each warm water

Alison Adams · taste.com.au · 2017 · Original

focaccia genovese (asserted)

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

—

Hydration

—

Salt

—

Yeast

0.93%

Oil

—

Sauce

—

Cheese

—

Dough weight

454g

Process

Bake temp

446°F / 230°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (9)

saltm salt—
oilExtra virgin olive oil—
sauce tomatoTomato Passata—
cheese otherFinely grated parmesan—
flourbread and pizza plain flour450g
saltm table salt—
yeast1 ⁄2 tsp dried yeast1 tsp · 4.2g
oilm extra virgin olive oil—
waterwarm water—

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

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (2)