Freshly Milled Wheat Flour Focaccia with Rosemary, Fennel, and Sea Salt

Name: Freshly Milled Wheat Flour Focaccia with Rosemary, Fennel, and Sea Salt
Cook time: 25 min
Ingredients: 2.75 cup plus 2 tablespoons freshly milled whole-wheat flour; 1.75 cup plus 1 tablespoon King Arthur all-purpose flour; 0.5 tsp ½ plus 1⅛ teaspoon instant or rapid-rise yeast; 2 cup plus 2 tablespoons water; 3 tbsp plus ¼ cup plus ¼ cup extra-virgin olive oil; 4 tsp kosher salt; 0 each Vegetable oil spray; 2 tsp flake sea 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

706g

Water

474g

Hydration

67.1%

Salt

5.1%

Yeast

0.30%

Oil

5.8%

Sauce

—

Cheese

—

Dough weight

1259g

Process

Bake temp

450°F / 232°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Bulk

Ingredients (8)

flourplus 2 tablespoons freshly milled whole-wheat flour2.75 cup · 447g
flourplus 1 tablespoon King Arthur all-purpose flour1.75 cup · 259g
yeast½ plus 1⅛ teaspoon instant or rapid-rise yeast0.5 tsp · 2.1g
waterplus 2 tablespoons water2 cup · 474g
oilplus ¼ cup plus ¼ cup extra-virgin olive oil3 tbsp · 40.8g
saltkosher salt4 tsp · 24g
oilVegetable oil spray—
saltflake sea salt2 tsp · 12g

Toppings (2)

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

over cheese1 bunch fresh rosemary
over cheesefennel seeds1 tsp · 4.2g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (2)