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Cranberry and grape focaccia
Catherine Fulvio · bbc.co.uk · 2018 · 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
600g
Water
12758g
Hydration
—
Salt
2.0%
Yeast
1.75%
Oil
2.3%
Sauce
—
Cheese
—
Dough weight
13427g
Process
Bake temp
392°F / 200°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastfast-action dried yeast2.5 tsp · 10.5g
- sugarsugar2 tsp · 8.4g
- water/16fl oz lukewarm water450 oz · 12757.5g
- flour/1lb 5oz ‘00’ flour600g
- saltsalt2 tsp · 12g
- oilextra virgin olive oil1 tbsp · 13.6g
- sugarcaster sugar2 tbsp · 25g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped thyme2 tsp · 8.4g
- over cheese/3½oz dried cranberries100 oz · 100g
- over cheese20 red grapes
- over cheese/3½fl oz red wine100 oz · 2835g
- over cheese4–5 small sprigs thyme