Roast lamb focaccia with tzatziki
Abi Ulgiati · taste.com.au · 2009 · Original
Focacciainferred from the title
DietNot vegetarian: lamb roast.
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 temp
n/a
Bake time
2 to 3 min
Oven
home standard
Surface
stone
Ingredients (3)
- egg doughm whole egg mayonnaisen/a
- sauce tomatoarlic cloven/a
- saltm sea saltn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseslices lamb roast280g
- over cheeseGreek-style thick natural yoghurt165 ml · 165g
- over cheese1 Lebanese cucumber
- over cheesechargrilled capsicum200g
- over cheese1 bunch rocket
- over cheesem ground cumin
- over cheesepepper
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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- 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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