Focaccia Alla Genovese
allrecipes.com · 2019 · Original
Focaccia Genoveseinferred from the title
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Focaccia Genovese style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% 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: 75%) · 425 to 475°F bake (this recipe: 425°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
237g
Hydration
74.7%
Salt
0.9%
Yeast
n/a
Oil
4.3%
Sauce
n/a
Cheese
n/a
Dough weight
636g
Process
Bake temp
425°F / 218°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1/2 tsp · 1.5g
- flourunbleached bread flour2 1/2 cup · 318g
- saltsalt1/2 tsp · 3g
- watercold water1/2 cup · 119g
- oilextra-virgin olive oil1 tbsp · 13.6g
- yeastBiga1/4 cup · 50g
- oiladditional extra-virgin olive oil for brushing1 tbsp · 13.6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal for dusting2 tsp · 8.4g
Keep exploring
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- Scale this doughStart from 75% hydration and 0.9% 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 75% 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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