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Cheese and Jalapeno Focaccia Bread
Erica_Hildebrand · food.com · 2004 · 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
237g
Hydration
—
Salt
0.9%
Yeast
2.69%
Oil
11.7%
Sauce
—
Cheese
113g
Dough weight
1048g
Process
Bake temp
500°F / 260°C
Bake time
25-25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- flourflour3.5 cup · 700g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- yeastyeast1.5 tbsp · 18.8g
- waterwater1 cup · 237g
- egg dough1 egg—
- oilolive oil4 tbsp · 54.4g
- cheese othergrated cheddar cheese1 cup · 113g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped jalapeno pepper0.3333333333333333 cup · 66.7g
- over cheeserosemary1 tsp · 4.2g