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Easy garlic and rosemary focaccia
Gennaro Contaldo · bbc.co.uk · 2016 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
9923g
Hydration
1984.5%
Salt
3.6%
Yeast
2.40%
Oil
2.7%
Sauce
—
Cheese
—
Dough weight
10466g
Process
Bake temp
464°F / 240°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastfresh yeast12 each · 12g
- water/12fl oz lukewarm water350 oz · 9922.5g
- flour/1lb 2oz strong white bread flour500 each · 500g
- saltsalt2 tsp · 12g
- floursemolina or dried breadcrumbs0 each · 0g
- oilextra virgin olive oil1 tbsp · 13.6g
- saltsea salt1 tsp · 6g
Toppings (3)
- over cheesearlic cloves
- over cheeseneedles of 2 rosemary branches
- over cheesefreshly ground black pepper