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Garlic Rosemary Focaccia for the Bread Machine

danlynclark · food.com · 2003 · Original

focaccia genovese (asserted)

Baker's percentages

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)

  • over cheese4 cloves garlic
  • over cheeseminced basil4g
  • over cheeserosemary8.4g