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Focaccia with Mixed Herbs
Dancer · food.com · 1999 · Original
focaccia genovese (asserted)
Baker's percentages
Flour
445g
Water
296g
Hydration
66.7%
Salt
0.7%
Yeast
1.60%
Oil
12.2%
Sauce
—
Cheese
—
Dough weight
806g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (8)
- yeast1 package active dry yeast1 each · 7.1g
- sugarunbleached cane sugar0.25 tsp · 1.1g
- waterwater1.25 cup · 296.3g
- flourunbleached flour or 3 1/2 cups bread flour3.5 cup · 444.5g
- saltsalt0.5 tsp · 3g
- oilolive oil4 tbsp · 54.4g
- sauce tomatoto taste red pepper flakes0 each · 0g
- saltsalt & pepper0 each · 0g
Toppings (1)
- over cheeseto taste mixed herbs