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Focaccia Bread
spatchcock · food.com · 2002 · 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
2.6%
Yeast
1.20%
Oil
11.7%
Sauce
—
Cheese
28g
Dough weight
1070g
Process
Bake temp
400°F / 204°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeastfast rising yeast2 tsp · 8.4g
- waterwater1 cup · 237g
- sugarsugar2 tbsp · 25g
- flour3 1/2-4 cups flour3.5 cup · 700g
- saltcoarse salt1 tbsp · 18g
- oilolive oil0.25 cup · 54.5g
- cheese othershredded parmesan cheese0.25 cup · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecornmeal
- over cheese1 onion
- over cheesearlic cloves
- over cheese10 kalamata olives
- over cheesefresh ground black pepper
- over cheesefresh rosemary2 tbsp · 25g