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Focaccia Farcita (Filled Italian Hearth Bread)
WaterMelon · food.com · 2004 · 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
1200g
Water
—
Hydration
—
Salt
1.0%
Yeast
0.50%
Oil
7.9%
Sauce
—
Cheese
—
Dough weight
1313g
Process
Bake temp
500°F / 260°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeastactive dry yeast2 tsp · 6g
- flourwater300 ml · 300g
- flourbread flour500g
- saltsalt1.5 tsp · 9g
- flourgorgonzola200g
- flourmozzarella cheese200g
- saltcoarse salt0.5 tsp · 3g
- oilolive oil4 tbsp · 54.4g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaf0.25 cup · 6g
- over cheese3 sprigs rosemary