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Rosemary focaccia
Daisy Terry · bbc.co.uk · 2024 · 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
530g
Water
11824g
Hydration
—
Salt
2.3%
Yeast
0.38%
Oil
—
Sauce
—
Cheese
—
Dough weight
12368g
Process
Bake temp
482°F / 250°C
Bake time
18-18 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (10)
- water/9fl oz warm water250 oz · 7087.5g
- flour/9oz 00 flour250g
- yeast2g dried yeast2g
- water/5.8fl oz warm water166 oz · 4706.1g
- flour/10oz 00 flour280g
- salt/½oz salt12 oz · 12g
- waterwarm water2 tbsp · 30g
- oil1½ olive oil—
- saltpinch salt—
- saltpinch sea salt—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepinch chopped fresh rosemary