Focaccia with Kalamata Olives and Anchovies

Name: Focaccia with Kalamata Olives and Anchovies
Cook time: 12 min
Ingredients: 2.5 cup unbleached all-purpose flour; 1.25 cup warm water; 1 tsp instant or rapid-rise yeast; 2 tsp kosher salt; 4 tbsp extra-virgin olive oil; 0.25 cup Pecorino Romano

Unknown · americastestkitchen.com · 2011 · 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

784g

Water

—

Hydration

—

Salt

1.5%

Yeast

0.68%

Oil

6.9%

Sauce

—

Cheese

25g

Dough weight

856g

Process

Bake temp

500°F / 260°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (6)

flourunbleached all-purpose flour2.5 cup · 354g
flourwarm water1.25 cup · 283g
yeastinstant or rapid-rise yeast1 tsp · 4.2g
saltkosher salt2 tsp · 12g
oilextra-virgin olive oil4 tbsp · 54.4g
cheese otherPecorino Romano0.25 cup · 25g

Toppings (3)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesepitted kalamata olives0.5 cup · 100g
over cheese4 minced anchovy fillets
over cheesered pepper flakes1 tsp · 4.2g

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (3)