Cast Iron Rosemary Focaccia

Name: Cast Iron Rosemary Focaccia
Cook time: 26 min
Ingredients: 1 cup plus 2 tablespoons warm water; 5 tbsp extra-virgin olive oil; 1.125 tsp instant or rapid-rise yeast; 2 cup plus 2 tablespoons bread flour; 1 tbsp Kosher salt

Unknown · americastestkitchen.com · 2016 · 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

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

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)

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

over cheeseminced fresh rosemary1 tbsp · 12.5g

Pizza Lab

Baker's percentages

Process

Ingredients (5)

Toppings (1)