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Romano's Macaroni Grill Focaccia
Dee514 · food.com · 2002 · 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
500g
Water
—
Hydration
—
Salt
0.6%
Yeast
2.70%
Oil
24.5%
Sauce
—
Cheese
—
Dough weight
939g
Process
Bake temp
500°F / 260°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil9 tbsp · 122.4g
- flourunsifted all-purpose flour3 cup · 375g
- flourunsifted semolina flour0.75 cup · 125.3g
- saltsalt0.5 tsp · 3g
- yeastfast-rising active dry yeast1.5 tbsp · 13.5g
- dairy doughhot milk1.5 cup · 300g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh rosemary leaf1 tbsp · 12.5g