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Onion Herb Focaccia Bread
Enjolinfam · food.com · 2007 · 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
600g
Water
296g
Hydration
49.4%
Salt
0.5%
Yeast
1.50%
Oil
6.8%
Sauce
—
Cheese
—
Dough weight
962g
Process
Bake temp
500°F / 260°C
Bake time
30-40 min
Oven
home standard
Surface
stone
Bulk
0.6666666666666666h
Ingredients (6)
- yeastactive dry yeast1 tbsp · 9g
- waterwarm water1.25 cup · 296.3g
- oilolive oil3 tbsp · 40.8g
- flourunbleached white flour3 cup · 600g
- saltsalt0.5 tsp · 3g
- sugarsugar1 tbsp · 12.5g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium red onion
- over cheeserosemary0.5 tsp · 2.1g
- over cheesethyme leaves0.5 tsp · 2.1g
- over cheeseoregano leaves0.25 tsp · 0.1g