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Pumpkin Focaccia
BB2011 · 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
447g
Water
178g
Hydration
—
Salt
1.3%
Yeast
1.59%
Oil
—
Sauce
—
Cheese
85g
Dough weight
704g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (6)
- waterwarm water0.75 cup · 177.8g
- sugarbrown sugar0.3333333333333333 cup · 66.7g
- yeast1 package dry yeast7.1g
- flourbread flour3.5 cup · 446.5g
- saltsalt1 tsp · 6g
- cheese othergruyere cheese0.75 cup · 85.1g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter3 tbsp · 42.6g
- over cheesecanned pumpkin1 cup · 200g
- over cheeseground nutmeg0.25 tsp · 1.1g
- over cheesecooking spray
- over cheesecornmeal1 tsp · 4.2g
- over cheesewalnuts0.3333333333333333 cup · 66.7g