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Next level focaccia
Unknown · bbcgoodfood.com · 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
600g
Water
—
Hydration
—
Salt
2.7%
Yeast
1.17%
Oil
—
Sauce
—
Cheese
—
Dough weight
623g
Process
Bake temp
446°F / 230°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (5)
- yeast½ x 7g sachet fast-action dried yeast7g
- flourstrong white bread flour400g
- saltfine salt10g
- oilolive oil—
- saltsea salt flakes1 tsp · 6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic bulb
- over cheese2 rosemary sprigs leaves picked