Focaccia com cobertura
Eliza C. Lussari · tudogostoso.com.br · 2006 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: ovo, leite morno, mussarela ralada. Reviewed: mozzarella; egg; milk.
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.
Flour
400g
Water
n/a
Hydration
n/a
Salt
1.5%
Yeast
7.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
436g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (6)
- flourfarinha de trigo400g
- yeastfermento biológico30g
- salt1 colher de chá de sal1 tsp · 6g
- sugar1 colher açúcarn/a
- saltSal grosson/a
- oil1/4 xícara de azeiten/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 ovo
- over cheeseleite morno250 ml · 250g
- over cheeseAlecrim
- over cheese2 tomates sem pele picados
- over cheesemussarela ralada100g
- over cheese1/2 xícara azeitonas picadas
- over cheese1 colher de alcaparras
- over cheeseOrégano e manjericão
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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