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Pesto and Olive Focaccia (Bread Machine)
BakinBaby · food.com · 2008 · 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
381g
Water
178g
Hydration
46.7%
Salt
1.2%
Yeast
0.79%
Oil
14.3%
Sauce
50g
Cheese
—
Dough weight
625g
Process
Bake temp
500°F / 260°C
Bake time
25-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- waterwater0.75 cup · 177.8g
- oilolive oil0.25 cup · 54.5g
- flourbread flour3 cup · 381g
- sugarsugar1 tsp · 4.2g
- saltsalt0.75 tsp · 4.5g
- yeastactive dry yeast1 tsp · 3g
- sauce tomatopesto sauce0.25 cup · 50g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesavory1.5 tsp · 6.3g
- over cheeseripe olives0.25 cup · 50g