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Hand-Kneaded Focaccia
Unknown · americastestkitchen.com · 2007 · 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
438g
Water
237g
Hydration
54.2%
Salt
2.7%
Yeast
1.03%
Oil
12.4%
Sauce
—
Cheese
—
Dough weight
745g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastinstant yeast1.5 tsp · 4.5g
- flourunbleached all-purpose flour3.5 cup · 437.5g
- waterwater1 cup · 237g
- oilextra-virgin olive oil2 tbsp · 27.2g
- salttable salt1.25 tsp · 7.5g
- saltsea salt0.75 tsp · 4.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium baking potato255.2g
- over cheesefresh rosemary2 tbsp · 25g