← All pizzas
Bread Machine Stuffed Rosemary Focaccia
mersaydees · 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
381g
Water
296g
Hydration
77.8%
Salt
2.4%
Yeast
3.28%
Oil
—
Sauce
—
Cheese
113g
Dough weight
962g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (10)
- yeastyeast1 tbsp · 12.5g
- flourwhite bread flour3 cup · 381g
- saltsalt1.5 tsp · 9g
- oilolive oil0.25 cup · 54.5g
- waterwater1.25 cup · 296.3g
- oilsun-dried tomato packed in oil0.5 cup · 109g
- oiloil-cured black olive0.3333333333333333 cup · 72.7g
- cheese othercream cheese or 4 ounces goat cheese4 oz · 113.4g
- oiloil2 tbsp · 27.2g
- saltcoarse salt—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseblack pepper1 tsp · 4.2g
- over cheesedried rosemary or 1 tablespoon fresh rosemary leaf1 tsp · 4.2g