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Cheesy Onion Focaccia (Bread Machine)
mums the word · 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
254g
Water
178g
Hydration
70.0%
Salt
2.4%
Yeast
1.77%
Oil
10.7%
Sauce
—
Cheese
113g
Dough weight
482g
Process
Bake temp
400°F / 204°C
Bake time
15-18 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwater0.75 cup · 177.8g
- oilolive oil2 tbsp · 27.2g
- saltsalt1 tsp · 6g
- flourbread flour2 cup · 254g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1.5 tsp · 4.5g
- cheese othercheddar cheese1 cup · 113g
- cheese otherparmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 onions
- over cheesearlic cloves
- over cheesebutter0.25 cup · 56.8g
- over cheeseitalian seasoning2 tsp · 8.4g