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Focaccia (Using Bread Machine for the Dough)
Karin... · 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
381g
Water
356g
Hydration
93.3%
Salt
1.6%
Yeast
2.20%
Oil
3.6%
Sauce
—
Cheese
—
Dough weight
777g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastdried yeast2 tsp · 8.4g
- flourbread flour3 cup · 381g
- saltsalt1 tsp · 6g
- sugarsugar1 tbsp · 12.5g
- oiloil1 tbsp · 13.6g
- waterwater1.5 cup · 355.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeserosemary1 tsp · 4.2g
- over cheeseoregano1 tsp · 0.5g