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Gorgonzola Focaccia
SarahCKS · food.com · 2010 · 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
700g
Water
296g
Hydration
42.3%
Salt
—
Yeast
1.79%
Oil
9.1%
Sauce
—
Cheese
142g
Dough weight
1122g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- yeastdry active yeast1 tbsp · 12.5g
- waterwarm water1.25 cup · 296.3g
- oilolive oil0.25 cup · 54.5g
- flour3 1/2-4 cups flour3.5 cup · 700g
- dairy doughcream0.25 cup · 50g
- cheese othergorgonzola5 oz · 141.8g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
- over cheeserosemary0.5 tsp · 2.1g
- over cheesefresh ground pepper