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Focaccia Bread With Three Topping Choices
Debber · 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
600g
Water
237g
Hydration
—
Salt
1.0%
Yeast
1.05%
Oil
21.2%
Sauce
—
Cheese
—
Dough weight
985g
Process
Bake temp
500°F / 260°C
Bake time
10-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterhot water1 cup · 237g
- oilolive oil0.3333333333333333 cup · 72.7g
- sugarsugar2 tsp · 8.4g
- saltsalt1 tsp · 6g
- flourflour3 cup · 600g
- yeastyeast1.5 tsp · 6.3g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil1 tbsp · 1.5g
- over cheeseoregano1 tbsp · 1.5g
- over cheeseparsley1 tbsp · 1.5g
- over cheese5 -8 garlic cloves
- over cheesebutter1 tbsp · 14.2g
- over cheese1 -2 medium onion
- over cheesemayonnaise0.5 cup · 100g
- over cheeseblack olives0.25 cup · 50g
- over cheesegreen olives0.25 cup · 50g