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Focaccia Bread
Chef Glaucia · food.com · 2007 · 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
267g
Hydration
70.1%
Salt
1.6%
Yeast
2.36%
Oil
7.1%
Sauce
—
Cheese
38g
Dough weight
728g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwater1 cup · 237g
- flourbread flour3 cup · 381g
- cheese otherparmesan cheese0.3333333333333333 cup · 37.7g
- saltsalt1 tsp · 6g
- dairy doughdry milk2 tbsp · 25g
- oilolive oil2 tbsp · 27.2g
- sugarsugar1 tbsp · 12.5g
- yeastactive dry yeast1 tbsp · 9g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried basil2 tsp · 1g
- over cheese3 large garlic cloves