← All pizzas
Cast Iron Rosemary Focaccia
Unknown · americastestkitchen.com · 2016 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
312g
Water
237g
Hydration
76.0%
Salt
5.8%
Yeast
1.51%
Oil
21.8%
Sauce
—
Cheese
—
Dough weight
640g
Process
Bake temp
500°F / 260°C
Bake time
23-26 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (5)
- waterplus 2 tablespoons warm water1 cup · 237g
- oilextra-virgin olive oil5 tbsp · 68g
- yeastinstant or rapid-rise yeast1.125 tsp · 4.7g
- flourplus 2 tablespoons bread flour2 cup · 312g
- saltKosher salt1 tbsp · 18g
Toppings (1)
- over cheeseminced fresh rosemary12.5g