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Best Ever Focaccia
Demelza · food.com · 2011 · 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
700g
Water
356g
Hydration
50.8%
Salt
0.2%
Yeast
0.86%
Oil
4.5%
Sauce
—
Cheese
—
Dough weight
1103g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- waterwarm water1.5 cup · 355.5g
- yeastinstant yeast2 tsp · 6g
- sugarsugar2 tsp · 8.4g
- oilolive oil2 tbsp · 27.2g
- saltsalt0.25 tsp · 1.5g
- flourflour3.5 cup · 700g
- saltcoarse salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesedried thyme
- over cheesedried oregano
- over cheesedried basil