Sourdough Focaccia alla Genovese
allrecipes.com · 2020 · Original
Focaccia Genoveseinferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia Genovese style, 79% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Focaccia Genovese (Genoa, Liguria): thin (2 cm) Ligurian focaccia with a salamoia (oil + water brine) poured into the dimples before baking
Tradition: 65 to 80% hydration (this recipe: 79%) · 425 to 475°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
318g
Water
252g
Hydration
79.4%
Salt
2.8%
Yeast
n/a
Oil
25.7%
Sauce
n/a
Cheese
n/a
Dough weight
810g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourhigh-protein bread flour2 1/2 cup · 318g
- waterwater1 cup · 237g
- yeastsourdough starter discard3/4 cup · 150g
- oilextra-virgin olive oil6 tbsp · 81.6g
- saltfine sea salt1 tsp · 6g
- sauce tomato6 cherry tomatoesn/a
- saltflaked salt1/2 tsp · 3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese12 pitted green olives
- over cheese1 sprig fresh rosemary
Keep exploring
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Do something with it
- Scale this doughStart from 79% hydration and 2.8% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 79% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Genovese group marked.
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