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How To Make Focaccia
Unknown · allrecipes.com · 2013 · Original
focaccia genovese (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
391g
Water
237g
Hydration
60.6%
Salt
2.7%
Yeast
—
Oil
32.5%
Sauce
—
Cheese
—
Dough weight
907g
Process
Bake temp
475°F / 246°C
Bake time
2-3 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (7)
- yeast1 package active dry yeast141.8g
- waterwarm water1 cup · 237g
- oilextra-virgin olive oil6 tbsp · 81.6g
- saltsalt0.75 tsp · 4.5g
- floursemolina flour0.25 cup · 41.8g
- flourbread flour2.75 cup · 349.3g
- saltcoarse sea salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced fresh rosemary2 tsp · 8.4g