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Baked " Bread Machine" Focaccia With the Works
_Pixie_ · food.com · 2002 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
500g
Water
401g
Hydration
80.1%
Salt
1.2%
Yeast
2.50%
Oil
19.0%
Sauce
—
Cheese
—
Dough weight
1023g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (11)
- flourall-purpose flour4 cup · 500g
- waterlukewarm water1.5 cup · 355.5g
- waterlukewarm water3 tbsp · 45g
- oiloil5 tbsp · 68g
- sugarsugar2 tsp · 8.4g
- saltsalt1 tsp · 6g
- yeastbread machine yeast1 tbsp · 12.5g
- oilolive oil2 tbsp · 27.2g
- cheese otherparmesan cheese4 tbsp · 0g
- sauce tomatodiced tomato0 each · 0g
- cheese othergrated cheddar cheese0 each · 0g
Toppings (11)
- over cheesegarlic powder8.4g
- over cheeseonion powder12.5g
- over cheeseoregano1g
- over cheeseblack pepper2.1g
- over cheesegarlic powder8.4g
- over cheesediced green onion
- over cheesesliced black olives
- over cheesesliced mushrooms
- over cheesesliced green pepper
- over cheesediced jalapeno pepper
- over cheesecooked crumbled bacon