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Cornbread Focaccia
gailanng · food.com · 2009 · 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
487g
Water
—
Hydration
—
Salt
1.9%
Yeast
1.46%
Oil
8.4%
Sauce
411g
Cheese
38g
Dough weight
544g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (9)
- yeast1 envelope fast rise yeast7.1g
- flourwarm water1 cup · 237g
- sugar1 tablelspoon sugar—
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- oilolive oil3 tbsp · 40.8g
- sauce tomato1 can fire-roasted diced tomatoes411.1g
- cheese othershredded parmesan cheese0.3333333333333333 cup · 37.7g
- saltkosher salt0.5 tsp · 3g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseplain yellow cornmeal0.5 cup · 100g
- over cheesechopped fresh rosemary1 tbsp · 12.5g
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesearlic clove
- over cheesefresh ground pepper0.25 tsp · 1.1g