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Focaccia
Loves2Teach · food.com · 2004 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
650g
Water
296g
Hydration
45.6%
Salt
0.9%
Yeast
3.85%
Oil
6.3%
Sauce
—
Cheese
—
Dough weight
1018g
Process
Bake temp
500°F / 260°C
Bake time
45-75 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- flourunbleached flour3.25 cup · 650g
- yeastfast rising yeast2 tbsp · 25g
- saltsalt1 tsp · 6g
- oilextra virgin olive oil3 tbsp · 40.8g
- waterwarm water1.25 cup · 296.3g
- saltsea salt0 each · 0g