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Focaccia Flat Bread Homemade (Bread Machine)
Vseward Chef-V · food.com · 2009 · 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
559g
Water
—
Hydration
—
Salt
2.4%
Yeast
1.13%
Oil
4.9%
Sauce
—
Cheese
—
Dough weight
675g
Process
Bake temp
500°F / 260°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourplus 3 tbsp. water0.75 cup · 177.8g
- flourbread flour3 cup · 381g
- dairy doughdry milk2 tbsp · 25g
- sugarsugar3.5 tbsp · 43.8g
- saltsalt1 tsp · 6g
- yeastbread1.5 tsp · 6.3g
- oilolive oil2 tbsp · 27.2g
- cheese othergrated parmesan cheese2 tbsp
- saltgarlic salt1.25 tsp · 7.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter or 3 tablespoons margarine3 tbsp · 42.6g
- over cheeseitalian seasoning3 tsp · 12.6g