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Pepperoni Focaccia Bread

tasteofhome.com · 2019 · Original

Focacciainferred from the title

DietNot vegetarian: sliced pepperoni.

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.

See how all 5,130 pizza recipes compare →

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: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

250g

Water

n/a

Hydration

n/a

Salt

0.6%

Yeast

n/a

Oil

21.8%

Sauce

n/a

Cheese

85g

Dough weight

606g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Bake temp

425°F / 218°C

Bake time

6 to 8 min

Oven

home standard

Surface

stone

Ingredients (8)

  • egg dough1 large eggn/a
  • dairy dough2% milk1 cup · 200g
  • dairy doughplain Greek yogurt1/2 cup · 100g
  • oilolive oil1/4 cup · 54.5g
  • flour2-1/2 cups all-purpose flour2 cup · 250g
  • saltsalt1/4 tsp · 1.5g
  • cheese othershredded Parmesan cheese3/4 cup · 84.8g
  • sauce tomatoOptional: Marinara sauce and fresh basil leavesn/a

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheese1 package sliced pepperoni14.2g
  • over cheese1/2 medium onion
  • over cheese2-1/2 teaspoons baking powder2 tsp · 8.4g
  • over cheesegarlic powder1/2 tsp · 2.1g

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