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Fig-and-Rosemary Focaccia with Pecorino
Unknown · foodandwine.com · 2015 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
480g
Water
356g
Hydration
74.1%
Salt
—
Yeast
1.56%
Oil
34.1%
Sauce
—
Cheese
57g
Dough weight
1013g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- oilextra-virgin olive oil0.75 cup · 163.5g
- waterwarm water1.5 cup · 355.5g
- yeastactive dry yeast2.5 tsp · 7.5g
- sugarsugar1.5 tsp · 6.3g
- flourwhole-wheat flour3.75 cup · 480g
- saltFine sea salt0 each · 0g
- waterBoiling water0 each · 0g
- cheese otherfreshly grated Pecorino Romano cheese0.5 cup · 56.5g
Toppings (3)
- over cheesechopped rosemary25g
- over cheese12 plump dried Black Mission figs141.8g
- over cheeseBlack pepper