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Pizza Dough Focaccia (Abm)
Chef Joey Z. · 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
962g
Water
—
Hydration
—
Salt
1.3%
Yeast
0.87%
Oil
2.8%
Sauce
—
Cheese
—
Dough weight
1018g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourwarm water1.5 cup · 355.5g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- flourall-purpose flour3.25 cup · 406.3g
- flourspelt flour1 cup · 200g
- sugarraw sugar2 tsp · 8.4g
- yeastyeast2 tsp · 8.4g