Tomato and rosemary focaccia
Liz Macri · taste.com.au · 2010 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: egg.
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: 320°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
750g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
0.93%
Oil
0%
Sauce
400g
Cheese
n/a
Dough weight
757g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
320°F / 160°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeast7g sachet dry yeast7g
- sugarm caster sugarn/a
- waterm warm watern/a
- flourbread flour750 ml · 750g
- saltm sea saltn/a
- oilm olive oiln/a
- egg dough1 eggn/a
- sauce tomatogrape tomatoes400g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary leaves62 1/2 ml · 62.5g
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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