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Focaccia Genoese
COOKGIRl · food.com · 2011 · 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
500g
Water
277g
Hydration
55.3%
Salt
2.4%
Yeast
1.50%
Oil
14.5%
Sauce
—
Cheese
—
Dough weight
869g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastactive dry yeast2.5 tsp · 7.5g
- waterwarm water0.6666666666666666 cup · 158g
- waterwater0.5 cup · 118.5g
- oilextra-virgin olive oil0.3333333333333333 cup · 72.7g
- flourunbleached flour2.5 cup · 360g
- saltcoarse salt2 tsp · 12g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedry white wine0.3333333333333333 cup · 66.7g