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Black Olive and Rosemary Focaccia
Unknown · allrecipes.com · 2020 · 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
586g
Water
—
Hydration
—
Salt
1.0%
Yeast
—
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
0h
Ingredients (9)
- flourwarm water1 cup · 237g
- sugarwhite sugar1 tsp · 4.2g
- yeast1 envelope rapid rise yeast141.8g
- flourbread flour or all-purpose flour2.75 cup · 349.3g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
- sauce tomato2 large roma tomatoes—
- saltSalt and pepper—
- cheese othergrated Parmesan or Romano cheese0.5 cup · 56.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseminced fresh rosemary0.25 cup · 50g
- over cheesepitted black olives0.5 cup · 100g
- over cheeseminced garlic2 tsp · 8.4g