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Artichoke, Tomato and Asiago Focaccia
EmmyDuckie · food.com · 2008 · 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
281g
Water
—
Hydration
—
Salt
4.3%
Yeast
0.75%
Oil
4.8%
Sauce
61g
Cheese
28g
Dough weight
509g
Process
Bake temp
450°F / 232°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourall-purpose flour2.25 cup · 281.3g
- dairy doughmilk1 cup · 200g
- yeastfast rising yeast0.5 tsp · 2.1g
- oilolive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- sauce tomatosun-dried tomato0.25 cup · 61.3g
- cheese othergrated asiago cheese0.25 cup · 28.3g
- saltkosher salt1 tsp · 6g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecanned or jarred artichoke heart0.5 cup · 100g