schema_version: 2
id: focaccia
title: Focaccia
categories:
- bread
tags:
- loaf
yield:
  amount:
    quantity: 197
    unit_id: gram
  basis: theoretical
scaling:
  mode: hybrid
  basis_id: formula_basis
  basis_amount:
    quantity: 100.0
    unit_id: gram
components:
- id: main
  name: Main
  items:
  - id: line_01_flour_bread
    reference:
      ingredient_id: flour_bread
    amount:
      quantity: 100
      unit_id: gram
    percentage: 100
    basis_member: true
  - id: line_02_water
    reference:
      ingredient_id: water
    amount:
      quantity: 85
      unit_id: gram
    percentage: 85
  - id: line_03_shortening
    reference:
      ingredient_id: shortening
    amount:
      quantity: 7
      unit_id: gram
    percentage: 7
  - id: line_04_salt
    reference:
      ingredient_id: salt
    amount:
      quantity: 2
      unit_id: gram
    percentage: 2
  - id: line_05_instant_yeast
    reference:
      ingredient_id: instant_yeast
    amount:
      quantity: 2
      unit_id: gram
    percentage: 2
  - id: line_06_barley_malt_syrup
    reference:
      ingredient_id: barley_malt_syrup
    amount:
      quantity: 1
      unit_id: gram
    percentage: 1
equipment_ids:
- sheet_pan
steps:
- id: step_01
  order: 1
  instruction: Preheat baking steel 45 min, 500 °F.
  component_ids:
  - main
- id: step_02
  order: 2
  instruction: Combine dry.
  component_ids:
  - main
- id: step_03
  order: 3
  instruction: Combine liquid.
  component_ids:
  - main
- id: step_04
  order: 4
  instruction: Mix until well combined.
  component_ids:
  - main
- id: step_05
  order: 5
  instruction: Add fat.
  component_ids:
  - main
- id: step_06
  order: 6
  instruction: Intensive mix.
  component_ids:
  - main
- id: step_07
  order: 7
  instruction: Flatten into oiled 1/2 sheet pan.
  component_ids:
  - main
- id: step_08
  order: 8
  instruction: Allow proof ≈1 hr, 80 °F.
  component_ids:
  - main
- id: step_09
  order: 9
  instruction: Stripple dough halfway through proof.
  component_ids:
  - main
- id: step_10
  order: 10
  instruction: Stripple once more at the end of proof.
  component_ids:
  - main
- id: step_11
  order: 11
  instruction: Bake 12 min at 500 °F.
  component_ids:
  - main
notes:
- Formula uses a nominal 100 g basis; review the yield before use.