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Focaccia
Paul Hollywood · bbc.co.uk · 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
500g
Water
11340g
Hydration
—
Salt
2.4%
Yeast
1.40%
Oil
5.4%
Sauce
—
Cheese
—
Dough weight
11886g
Process
Bake temp
428°F / 220°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (6)
- flour/1lb 2oz strong white flour500g
- yeast1 sachet dried easy blend yeast7g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- water/14fl oz tepid water400 oz · 11340g
- saltfine sea salt—