Potato, herb & cheese focaccia
Jan Purser · taste.com.au · 2009 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: egg, 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: 428°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
428°F / 220°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilOlive oiln/a
- waterwatern/a
- egg dough1 eggn/a
- cheese otherfinely grated parmesan35g
- oilm extra virgin olive oiln/a
- saltSea salt flakes & freshly ground black peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 375g pkt gluten-free wheat-free bread mix375g
- over cheese1 large desiree potato300g
- over cheese2 sprigs fresh rosemary
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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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