Roast chicken with crispy brussels sprouts and focaccia recipe
Curtis Stone · taste.com.au · 2020 · Original
Focacciainferred from the title
DietNot vegetarian: australian whole chicken.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
446°F / 230°C
Bake time
50 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoarlic clovesn/a
- oilm olive oiln/a
- oilVegetable oiln/a
- cheese other-piece parmesan30g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 celery sticks2 stick
- over cheese1 red onion
- over cheeseAustralian Whole Chicken
- over cheesebrussels sprouts500g
- over cheese1 lemon
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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