← All pizzas
Garlic Rosemary Focaccia for the Bread Machine
danlynclark · food.com · 2003 · 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
383g
Water
296g
Hydration
77.4%
Salt
2.4%
Yeast
4.39%
Oil
24.9%
Sauce
—
Cheese
—
Dough weight
825g
Process
Bake temp
500°F / 260°C
Bake time
18-24 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourwhole wheat flour2 cup · 256g
- flourbread flour1 cup · 127g
- dairy doughpowdered milk1.5 tbsp · 18.8g
- saltsea salt1.5 tsp · 9g
- waterwater1.25 cup · 296.3g
- oilolive oil7 tbsp · 95.2g
- sugarhoney1.5 tsp · 6.3g
- yeastyeast4 tsp · 16.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 cloves garlic
- over cheeseminced basil8 tsp · 4g
- over cheeserosemary2 tsp · 8.4g