← All pizzas
Red Onion, Garlic and Rosemary Focaccia
Boo L · food.com · 2009 · 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
350g
Water
225g
Hydration
64.3%
Salt
5.6%
Yeast
2.00%
Oil
13.6%
Sauce
—
Cheese
—
Dough weight
650g
Process
Bake temp
400°F / 204°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (7)
- flourstrong white flour350g
- saltsalt0.25 tsp · 1.5g
- sugarsugar0.25 tsp · 1.1g
- yeastdried yeast7 ml · 7g
- oilolive oil2 tbsp · 27.2g
- waterwarm water225 ml · 225g
- saltcoarse salt1 tbsp · 18g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 red onion
- over cheesegarlic2 tsp · 8.4g
- over cheesedried rosemary2 tsp · 8.4g