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Focaccia
Katie and Giancarlo Caldesi · bbc.co.uk · 2010 · 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
—
Hydration
—
Salt
1.8%
Yeast
3.00%
Oil
8.2%
Sauce
—
Cheese
—
Dough weight
565g
Process
Bake temp
400°F / 204°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Ingredients (7)
- water/½ pint tepid water—
- yeastdried yeast or 2 heaped tsp fresh yeast1.5 tsp · 15g
- flour/1lb 2oz '00' flour or strong white bread flour500g
- saltsalt1.5 tsp · 9g
- oilolive oil3 tbsp · 40.8g
- oilextra virgin olive oil—
- saltmedium coarse sea salt—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 sprigs rosemary