Black Olive and Rosemary Focaccia

Name: Black Olive and Rosemary Focaccia
Cook time: 20 min
Ingredients: 1 cup warm water; 1 tsp white sugar; 1 each 1 envelope rapid rise yeast; 2 tbsp olive oil; 2.75 cup bread flour or all-purpose flour; 1 tsp salt; 3 tbsp olive oil; 2 each 2 large roma tomatoes; 0 each Salt and pepper; 0.5 cup grated Parmesan or Romano cheese

Unknown · allrecipes.com · 2020 · Original

focaccia genovese (asserted)

Baker's percentages

Flour

586g

Water

Hydration

—

Salt

1.0%

Yeast

24.19%

Oil

11.6%

Sauce

—

Cheese

57g

Dough weight

806g

Process

Bake temp

400°F / 204°C

Bake time

15-20 min

Oven

home standard

Surface

stone

Bulk

Ingredients (10)

flourwarm water1 cup · 237g
sugarwhite sugar1 tsp · 4.2g
yeast1 envelope rapid rise yeast1 each · 141.8g
oilolive oil2 tbsp · 27.2g
flourbread flour or all-purpose flour2.75 cup · 349.3g
saltsalt1 tsp · 6g
oilolive oil3 tbsp · 40.8g
sauce tomato2 large roma tomatoes2 each · 0g
saltSalt and pepper0 each · 0g
cheese othergrated Parmesan or Romano cheese0.5 cup · 56.5g

Toppings (4)

over cheeseminced fresh rosemary50g
over cheesepitted black olives100g
over cheeseminced garlic8.4g
over cheeseminced fresh rosemary25g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (4)