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Rosemary Focaccia
Unknown · americastestkitchen.com · 2013 · 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
786g
Water
—
Hydration
—
Salt
2.3%
Yeast
0.67%
Oil
6.9%
Sauce
—
Cheese
—
Dough weight
864g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourunbleached all-purpose flour2.5 cup · 355g
- flourwarm water1.25 cup · 284g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- saltkosher salt3 tsp · 18g
- oilextra-virgin olive oil0.25 cup · 54.5g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped fresh rosemary2 tbsp · 25g